Biryani Badshahi

Description

 * Ethnicity - Mughlai, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 1/2 kg Mutton
 * 250 gms rice parboiled
 * 311/2 tblsp lemon juice
 * 10 blanched almonds (Badam)
 * 1/2 tblsp mint Leaves (Pudina Leaves)
 * 1 cups butter
 * 1 handfuls chopped coriander leaves (Dhania Patta)
 * 1/2 tblsp cumin Seed (jeera)
 * 2 large sliced Onion (Kanda Pyaaz)
 * 2 brown cardamom (Elaichi Moti)
 * 1 tblsp oil
 * 4 pods garlic (Lasun)
 * 2 Cloves (Lavang)
 * 1 " long piece ginger (Adrak)
 * 1/2 tblsp saffron (Kesar)
 * 1/2 tblsp Green Chilly (Hari Mirch) chopped
 * 1/2 tblsp Red chili powder (Lal Mirchi)
 * 1/2 " cinnamon (Tuj/Dalchini)
 * 1/2 kg Curd (Dahi)
 * 125 gms milk
 * 3 cups water

Directions

 * 1) First wash and soak rice.
 * 2) Then fry sliced onions to a golden brown color.
 * 3) Soak saffron in water.
 * 4) Now grind ginger, red chillies, garlic and almonds and fry these in butter.
 * 5) Add it to the mutton and salt and stir for 5 minutes.
 * 6) Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
 * 7) Boil rice with salt in another pan.
 * 8) Put curd into a piece of muslin cloth and let the water drain away.
 * 9) Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
 * 10) Strain the saffron water and add lemon juice.
 * 11) Add all this to mutton.
 * 12) Sprinkle half of the boiled rice over the mutton and then spread a layer of fried Onion and then of rice again.
 * 13) Now pour milk and some butter and cover the vessel.
 * 14) Seal the edges of the pan with flour paste.
 * 15) Place the can on flame for one hour.
 * 16) Serve it very hot with some curry.