Biryani Badshahi

Recipe Ingredients

1		Mutton
500		Rice parboiled
3 tablespoons	45ml	Lemon juice
20		Blanched almonds
1 tablespoon	15ml	Mint leaves - (chopped)
2 cups	396g / 13oz	Butter
2		Chopped coriander leaves
1 tablespoon	15ml	Cumin seeds
4 tablespoons	60ml	Sliced onions (large)
4		Cardamoms
2 tablespoons	30ml	Sweet oil
8		Garlic
4		Whole cloves
1		Ginger
1 tablespoon	15ml	Saffron
1 tablespoon	15ml	Green chillies chopped
1 tablespoon	15ml	Red chillies powdered
1		Cinnamon
1		Curd
250		Milk
6 cups	1422ml	Water
		Salt to taste.

Recipe Instructions

First, wash and soak rice. Then fry sliced onions to a golden brown

colour. Soak saffron in water. Now grind ginger, red chillies, garlic

and almonds and fry these in butter. Add to it mutton and salt and stir

for five minutes. Now add water and cook on a slow fire till meat becomes

tender and about 2 cups of the gravy is left. Boil rice again with salt

in another pan.

Put curd into a piece of muslin cloth and let the water drain away. Add

ckives, cardamom, cumin seeds, mint leaves, chopped chillies and coriander

in drained curd. Strain the saffron water and add lemon juice. Add all

this to mutton. Sprinkle half of the boiled rice over the mutton, then

spread a layer of fried onion and then of rice again. Now pour milk and

some butter and cover the vessel.

Seal edges of the pan with flour paste. Place can on a fire for one hour.

Serve it very hot with some curry.

Converted by MC_Buster.

Source:
A World of Curries - Dewitt & Pais

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