Mughlai Biryani

Mughlai Biryani

Ingredients :

Long grain basmati rice - 400 Gram (Pulau Rice )

Mutton - 500 Gram

Lime - 1 

Almonds/Cashewnuts - 50 Gram

Mint sprigs - 4

Fat 115 Gram

Coriander leaves - 1/4 Bunch (15 gm )

Onions - 115 Gram

Ginger - 5 Gram

Green chillies - -5 Gram,finely chopped

Garlic flakes - 3

Curds - 225 Gram

Milk - 100 Milliliter

Red chillies - 5, seeded

Turmeric - 1 pinch

Cardamom - 2 Gram

Cloves - 2 Gram

Cinnamon - 2 Gram

Bay leaf - 2 Gram

Sweet cumin - 1 pinch

Saffron - 1 pinch

Wheat flour paste - 1 tbsp ( Adjust Quantity Enough To seal pan ).

Preparation : 

Wash, dean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chillies, garlic and nut into a fine paste. Heat fat, Fry onions till golden brown and crisp. Remove. Add bay leaf, Ground masala, and fry. Add meat ; fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three - fourths cooked. Add salt. Strain curds with a fine piece of muslin. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well. Add curds mixture to mutton. Stir well. Dissolve saffron 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 whea fiour paste. Place in an oven 14'C (300'F ) for one hour and serve very hot.