Biryani Badshahi

by Kathleen Morrison

Servings:

INGREDIENTS

1 kg. mutton
500 grams rice, parboiled
3 tbsp. lemon juice
20 blanched almonds
1 tbsp. chopped mint leaves
2 cups butter
2 handfuls coriander leaves, chopped
1 tbsp. cumin seeds
4 lg. onions, sliced
4 whole cardamoms
2 tbsp. sweet oil
8 cloves garlic
4 whole cloves
1 2-inch long piece of ginger
1 tbsp. saffron
1 tbsp. chopped green chilies
1 tbsp. ground red chilies
1 1-inch piece of cinnamon
1 kg. curd
250 grams milk
6 cups water
Salt, to taste

INSTRUCTIONS

First, wash and soak rice. Then fry sliced onions to a golden brown colour. Soak saffron in water. Now grind ginger, red chilies, 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 until meat becomes tender and approximately 2 cups of the gravy are left.

Boil rice again with salt in another pan. Put curd into a piece of muslin cloth and let the water drain away. Add chives, cardamom, cumin seeds, mint leaves, chopped chilies and coriander to 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 in milk and some butter and cover the vessel. Seal edges of the pan with flour paste. Place pan on a fire for one hour. Serve it very hot with some curry.

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