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Ingredient:- Basmati rice 2 cups, Mutton 500gms, Lime1,
Almonds or Cashew nuts ½ cup, a few
spring mint, Ghee 6 table spoon, Coriander leaves ¼ bunch, Onions 1 cup, Ginger
1 piece, Green Chilies of finely chopped, Garlic 3 flakes, 1 cup card, Red
chilies 5 piece, Milk ½ cup, Turmeric Powder a pinch, Cardamom 3 piece, Cloves
3 piece, Cinnamon 1 sticks, Bay leaf 2 A pinch sweet cumin, A little saffron,
Wheat flour paste enough to steal pan.
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| Mughlai Biryani |
Method:- Wash, clean and cut the mutton into small
pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and
garlic. Grind ginger, red chilies, garlic and nuts into a fine paste. Heat ghee
and fry onions till golden brown and crisp remove. Added bay leaf, ground
mascara and fry. Add tepid water and cook with lid on till meat is tender and
gravy is thick. Boil rice till three- fourths cooked and added to salt. Mean
while strain curds with a fine piece of muslin. Add powdered cloves, Cinnamon,
Cardamom, Sweet cumin, turmeric, chopped green chilies, Coriander leaves and
mint. Add limejuice and mix well. Add curd mixture to mutton. Stir well.
Dissolve suffer in some milk and sprinkle over half the rice. In a strong pan
put in layers of rice, mutton and fried onion. Repeat till all ingredients are
used up. Pour remaining milk and fat over the rice. Cover pan and seal edges
with wheat flour paste. Place in an oven 143*c(means= 143 digri c) for one hour
and serve very hot.
