Soak rice for at least 20 mins.

Wash chicken or mutton under running water, drain off the water completely and marinate with little curd or lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.

Chop tomatoes, slice onions, keep them aside for later use.

Pluck the mint and coriander leaves and wash in lot of water, set them to drain.

Powder all the ingredients mentioned under “To powder” in a blender. Transfer this to a plate and keep it for later use.

Make a paste of the green chilies, onions, mint, coriander leaves, ginger and garlic.

Heat a heavy bottom pan, add spices mentioned under “To temper”. Let them crackle.

Add the onion mint paste to the pan and fry for about 2 to 3 minutes

Add tomatoes, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed you can cover the pot and make the tomatoes soft.

Add chicken or mutton and fry on a low heat for 3 to 4 minutes.

Add powdered masala and red chili powder and fry till it becomes fragrant

Pour curd and mix. Cook until the meat turns tender, if mutton you can pressure cook for 1 to 2 whistles till it turns tender and soft. Cook till the oil begins to separate and the gravy thickens.

Pour 3 ¼ cups water and add salt

When the water begins to boil rapidly, drain off the water from the rice completely otherwise the rice turns mushy. Add the rice to the water and cook till it is 75% cooked. If the water is not sufficient, you can sprinkle hot water and stir.

Drizzle kewra or rose water.Cover the pot with a tight lid .Place the biryani utensil on a hot tawa and dum it for about 5 to 7 minutes. Switch off the stove.

Serve muslim biryani with onion raita and a salan.