Mutton Biryani

Ingredients

• • Mutton piece - 750 grams
• • Basmati rice - 2 cups
• • Oil - 4 tablespoons
• • Pure ghee - 3 teaspoons
• • Dalchinis/Cinnamon sticks - 2
• • Moti elaichis/Black cardamoms - 6
• • Laungs/Cloves - 4
• • Onions (finely chopped) - 2
• • Dahi/Curd - ½ cup
• • Yellow chilly powder - 1 teaspoon
• • Salt - as required
• • Ginger (finely chopped) - 2 tablespoons
• • Mace powder/Javitris - a pinch
• • Mint leaves/Pudinas (finely chopped) - 2 tablespoons
• • Kesar/Saffron (prepare: soaked & crushed in a little milk) - a pinch

Method

• 1. Boil rice in plenty of water until just tender but not fully cooked.
• 2. Drain and keep aside.
• 3. Heat oil in a heavy bottomed pan. Add dalchini, moti elaichi and laung.
• 4. Saute onions until light brown. Add the mutton and saute until golden brown.
• 5. Add salt, yellow chilly powder and dahi. Add 3 cups of water and simmer until the mutton is almost cooked.
• 6. Remove the cooked mutton from the gravy and spread in an oven proof dish.
• 7. Sprinkle half the cream, mint, ginger and mace powder over the meat.
• 8. Place half of the rice over the mutton.
• 9. Sprinkle the strained mutton Curries & Gravies, rest of the cream, melted ghee and saffron over the rice.
• 10. Place rest of the rice on top.
• 11. Cover the dish with a tight fitting lid and seal the sides with atta (dough)
• 12. Place in a hot oven for 15-20 minutes. Remove the atta and serve piping hot.