Biryani

Biryani

Ingredients :
- 500 grams of Basmati Rice (washed & drained) -
- 1 kilogram of Mutton (cut into 2" pieces) -
- 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste) -
- 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions) -
- 4 sticks of Cinnamon (Dal Cheeni) -
- 2 Big Black Cardamoms (Bari Kaali Ilaichi) -
- 6 small Cardamoms (Choti Ilaichi) -
- 6 Cloves (Long) -
- 2 Bay Leaves (Tezz Patta) -
- 1 tsp. Whole Black Peppers (Kaali Mirch) -
- 1 tsp. Cumin Seeds (Sufaid Zeera) -
- 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) -
- 1 tsp. of Turmeric Powder (Pisi Haldi) -
- 1 tsp. Ginger Paste (Pisi Adrak) -
- 1 tsp. Garlic Paste (Pisa Lehsan) -
- 1 ½ cups Plain Yogurt (beaten) -
- 2 pinches of Saffron (Zaffron) (dissolved in warm water) -
For Rice :
- A handful of Mint Leaves (Podina) (chopped) -
- 1 Big Black Cardamom (Kaali Baari Ilaichi) -
- 2 Cinnamon Sticks (Dal Cheeni) -
- 2 Small Cardamoms (Choti Ilaichi) -
- 3 Cloves (Loung) -
- A handful of Kothmir -
- Salt (to taste) -
- 5 tbsp. Clarified Butter (Ghee) or Refined Oil -

How to Prepare :
1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
2. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
3. Cook the rice till ¾ done and then drain in the colander.
4. Remove the whole masala. Melt the clarified butter and set aside.
5. Assemble
6. Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
7. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.

Lower heat and cook for another 45 minutes.

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