Ramzan recipes: Scrumptious dishes by India's first MasterChef

Ingredients:

• 1 kg mutton
• ½ kg Basmati Rice
• 50 g Onions
• 25 g Ginger
• 25 g Garlic
• 1 tsp. Chilli powder
• 125 g Curd
• 50 g Balai
• 5 green Cardamom's
• 5 cloves
• 2 Blades Mac
• 50 g Almonds
• 10 g Cinnamon
• Salt to taste
• 1 tsp. saffron
• 2-3 drops Mitha ittr (sweet lttr)
• 200 g Ghee
• 1 tsp. Kewra Water

Method:

• The appropriate cuts of mutton for the biryani are those from the legs, neck chops.
• Wash and clean the mutton.
• Finely slice the onions.
• Extract juice of ginger and garlic and keep aside.
• Grind the cardamom's, cloves, mace and cinnamon and keep aside.
• Pick, wash and soak the rice for an hour.
• In a deep vessel fry the onions in ghee to golden brown colour in ghee. Remove and keep.
• Remove half the ghee and keep aside. In the remaining ghee add the almonds, mutton pieces, garlic-ginger extract, chilli powder, salt, ground masala, curd and sauté till the mutton turns to golden brown colour.
• Add 4 cups of water and cook on a slow flame till tender. Remove from fire and strain the mutton stock through a sieve .Now on a greased griddle place the mutton pieces.
• Cook on a slow flame and brown till dry, and slightly crisp, on both sides by turning once. Remove and keep aside.
• To the mutton stock adds balai strained through a muslin cloth. Keep aside.
• Heat the remaining ghee; add the drained rice and sauté on a medium flame for 7-8 minutes till the rice grains are no longer lumpy.
• Now line a degchi with half the rice and then place layer mutton on it and top with the remaining rice.
• Now dissolve the saffron in a tea spoon of kewra water and sprinkle on the rice also adding meetha ittr.
• Pour the mutton stock on it seal the lid with add dough and put on dam for 30 minutes.
• Open and serve hot with fried onions.
• Goes well with the riata or even korma gravy.