Ingredients:
For mutton marination:
Mutton – 2kg
Cinnamon – 4sticks
Cloves – 7 to 8
Cardamon – 10 to 8 pods
Shajeera (caraway seeds) – 1tbsp
White Jeera – 1/2 tbsp
Saffron (kesar) – 6 to 7 strings
Nutmeg – 1/4 tbsp
Mace – 1/4 tbsp
Ginger garlic paste – 2tbsp
Yogurt – 400 gms
Lemon – 1 medium sized
Haldi – 1 tbsp
Red Chilli Powder – 1 tbsp
Potatoes – 1/2 kg
Brown Onions – 250 gms
A pinch of garam masala
Ghee – 1/2 kg
Salt to taste
Rice for Biryani – 1kg
Kneaded Atta for Dum
Method:
Mix all the above ingredients and set it aside for 20 minutes. Then put the marination into a big vessel. Pour 125 g ghee on top of the marination and sprinkle the brown onions on top. Put 1/4 of the parboiled rice on top of the marination and rest of the cooked rice on top of the parboiled rice. Mix the saffron in water and sprinkle on the rice for colour and flavour. Pour the remaining ghee evenly on top of the rice. Seal the lid on top of the vessel with kneaded wheat flour and put it on a high flame till the steam starts coming out. Then put the vessel on the tawa for one hour on a low flame.
