Ingredients :1. Mutton Chicken/Veal/Beef 500 gm
2. Basmati Rice(Biriyani Rice) 500 gm (2 cups)
3. Fresh curd 250 gm. (1 cup)
4. Milk 100 ml
5. Saffron 1 gm
6. Oil 45 ml. (3 tb sp)
7. Ghee (clarified butter) 30 ml (2 tb sp)
8. Melam Biriyani Masala 3 tb sp. level
9. Mint leaves few
10. Coriander leaves few
11. Cashew nuts 50 gm
12. Kismis 30gm
13. Green chillies 2 - 3 Nos
14. Garlic 6 flakes
15. Ginger2" piece
16. Onion 150 gm (2 Nos)
17. Salt - As reqd
Steps To Cook :
1. Wash clean and cut muttons into 2 inch pieces. Mix with biriyani Masala and set aside.
Peel and cut onions into thin slices. Clean, peel and chop ginger and garlic.
2. Beat the curds and mix in the chopped ginger, garlic and slit chillies. Heat oil in a pan fry sliced onions till light golden brown and remove.
3. Add mutton pieces with masala and fry till oil separates from the masala.
4. Add hot water, salt and cook till the mutton is tender and gravy thick. Pressure cook if needed.
5. Taste for reasoning.Clean wash and strain the rice. Boil 8 cups (2 liters) of water.
Add salt and a dash of lime juice.
6. Add rice and boil till half done. Strain the rice. Mix finely chopped mint and coriander leaves with curds.
7. Add this mixture to the mutton. Add cashew nuts and mix well. Check for seasoning. Dissolve saffron in warm milk and sprinkle over half the rice.
8. In a heavy bottom cooking pot, layer mutton, rice and fried onions. Repeat the layers and top with rice layer.
9. Pour remaining milk and ghee over the rice. Sprinkle fried onions and kismis. Cover with a tight fitting lid and bake at 1400C or 3000F for 30 -40 minutes.
10. Biriyani can be cooked on top of a slow fire for about 50 to 60 minutes. Serve hot garnished Mix Biriyani with fried onions and kismis.
