Mutton Biryani Recipe

INGREDIENTS

* 500 gms Basmati Rice (long grained rice).
* 1kg Mutton (cut into small pieces).
* 2 tsp. Garam Masala.(mixed spices)
* 6 Red chilies.
* 2 Dalchini (Cinnamon Sticks)
* 2 pieces Elaichi.(cardamom)
* 3 Green chilies.
* 7 Cashew nuts.
* Onions (A handful, sliced fine and fried till crisp)
* 5 Lavang (Cloves)
* 6 Kothmir, (chopped Fresh coriander)
* 1 small bunch Pudina (mint leaves) chopped.
* Ginger Garlic paste.
* 3 tsp. Saffron. (dissolved in ¾ cup milk)
* Curd beaten 1 cup.
* Juice of 2 Limes.
* 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste

How To Make

The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, ¼ of the fried onion, 1tsp garammasala(mixed spices) and salt to taste. When the clarified milk separates from the mixture,add one and a half cups warm water and pressure cook till tender. Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices . Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.