Biryani Badshahi

Ingredients:

• ·         1/2 kg Mutton
• ·         250 gms Rice parboiled
• ·         311/2 tblsp Lemon Juice
• ·         10 blanched Almonds (Badam)
• ·         1/2 tblsp Mint Leaves (Pudina Leaves)
• ·         1 cups Butter
• ·         1 handfuls chopped Coriander Leaves (Dhania Patta)
• ·         1/2 tblsp Cumin Seed (Jeera)
• ·         2 large sliced Onion (Kanda Pyaaz)
• ·         2 Brown Cardamom (Elaichi Moti)
• ·         1 tblsp Oil
• ·         4 pods Garlic (Lasun)
• ·         2 Cloves (Lavang)
• ·         1 " long piece Ginger (Adrak)
• ·         1/2 tblsp Saffron (Kesar)
• ·         1/2 tblsp Green Chilly (Hari Mirch) chopped
• ·         1/2 tblsp Red Chili Powder (Lal Mirchi)
• ·         1/2 " Cinnamon (Tuj/Dalchini)
• ·         1/2 kg Curd (Dahi)
• ·         125 gms Milk
• ·         3 cups Water

Procedure:

• ·         First wash and soak rice.
• ·         Then fry sliced onions to a golden brown color.
• ·         Soak saffron in water.
• ·         Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• ·         Add it to the mutton and salt and stir for 5 minutes.
• ·         Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• ·         Boil rice with salt in another pan.
• ·         Put curd into a piece of muslin cloth and let the water drain away.
• ·         Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• ·         Strain the saffron water and add lemon juice.
• ·         Add all this to mutton.
• ·         Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• ·         Now pour milk and some butter and cover the vessel.
• ·         Seal the edges of the pan with flour paste.
• ·         Place the can on flame for one hour.
• ·         Serve it very hot with some curry.