Basmati rice 500 gms. Mutton cut in to small pieces 1kg. Cashew nuts 1/2 cup Curd (yogurt) beaten 1cup. Butter 50 gms. Boiled egg 4 nos Golden fried sliced onions 1/2 cup Garlic paste 4 tbsp. Rose Water 4 tbsp. Ginger paste 4 tbsp. Oil 5 tbsp Red chili 6 nos. Salt To taste Sliced onions 1 cup Saffron ½ gm. Turmeric powder 2 tsp. Bay leaf 4 nos. Whole garam masala 2 tbsp Garam masala powder 4 tsp. Lime juice 2 nos.
[b]Direction of preparation for Mutton Biryani[/b]:
1. Marinate mutton pieces with ginger garlic paste and beaten curd. Keep aside for 2 hours.
2. Wash and soak rice in water for about 30 minutes.
3. Make a fine paste of red chili and cashew nuts.
4. Heat oil in a thick bottomed pan. Fry red chili and cashew paste for 5 minutes .
5. Then add marinated mutton , 1tsp garam masala and salt to taste. Then keep frying untill oil separates from masala.
6. Again heat 1 tbsp oil and fry whole garam masala .Add rice and fry a little then add enough hot water and salt to taste. Cook till rice is done then remove and spread .Discard the whole masala.
7. Dissolve saffron in warm milk and keep aside.
8. Take a heavy bottomed pan lined with ghee .Spread bay leaves at the bottom. Spread a layer of rice and cover it with half of mutton .Sprinkling half of kothmir , garam masala and fried onions and one lime juice.
9.Cover with rice followed by a mutton layer and do the same as before .Finish with a rice layer. Sprinkling the saffron milk .
10. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes. Garnish with egg cut in to pieces. Serve hot
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