Mughlai Biryani - An Aromatic Rice And Mutton Preparation - cooking recipe

Ingredients

3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt

Preparation

Marinate mutton in yogurt, 1 tsp.
ginger-garlic and salt.
Heat 1/2 cup of ghee, add ginger-garlic and tomato.
Cook till soft and add powdered spices, half fried onions, herbs and chillies.
Add mutton and fry for 10 minutes, add water and salt.
Cook till done and gravy is thick.
Separately heat the oil.
Add whole spices, hot water, rice and salt.
Cook covered, on low heat, till almost done but firm.
Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
Finish with a layer of rice.
Pour the saffron and 1/4 cup melted ghee.
Seal the biryani with foil.
Bake at 180C or cook on low heat for 15 minutes.
Serve HOT with yogurt raita.
This biryani is traditionally served with baghare baingan (spicy bringals).