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NAWABI BIRYANI

Ingredients:

325 gms. Basmati rice
1/2 kg. Mutton, cut in pieces
3 Onions, sliced
1/2 tbsp. Ginger-garlic paste
1 tsp. Garam masala
3 nos. Red chilies
1" piece Cinnamon
1/2 cup Curd, beaten
3 nos. Green cardamom
5 nos. Pepper
5 nos. Cloves
1/2 tsp. Shahjeera
1/2 tsp. Turmeric powder
1/4 cup milk with Saffron
1 pinch Coriander/Pudina, chopped As required
Jardalu (apricots 5 nos.)
Dry fruits
As required Ghee As required

Method:

* Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
* Now grind the fried onions and red chilies to a fine paste.
* Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
* In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
* Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
* Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.
* Remove, spread out to cool and remove the whole spices.
* Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
* Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
* Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
* Mix and serve hot garnished with chopped coriander & pudina.