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
- 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.
