When,it comes to biriyani there are numerous

varieties from numerous cultures in India.

This Mughal biriyani is richly flavoured ,and

what is unique in this preparation is,the

layering ,creating a rich aroma and the blend

of saffron color is really a feast to the eye .

Now,to the irresistible recipe …,

INGREDIENTS

1 kg mutton/goat/lamb

FOR THE MARINADE

2 inch piece ginger

15-20 pips garlic

7 green chillies

2 tomatoes chopped

1.5 cup curd

1.5 tblsp cummin powder

1.5 Garam masala powder/biriyani masala powder

1.5 tblsp chilli powder

1.5 tblsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

7-8 dry plums

7-8 blanched almonds cut

1/2 tsp turmeric or a pinch of saffron mixed in

hot water

Grind the bold listed .Marinade the mutton for

2-3 hours minimum.You can marinade and leave

it in the fridge overnight.

FOR THE RICE

500 gm basmati rice (washed and soaked for

half an hour)

6-7 cups water

1 tsp peppercorns

1-2 bay leaves

1/2 tsp saunf

3 green cardamoms

1.5 tblsp salt

•Heat the water till boiling point,and add the

soaked rice and the rest of the ingredients .

•Stir once,and cook till 3/4 done.

•Drain and set aside .Reserve 1/2 cup rice

water.

TO COOK MUTTON

•4-5 big onions thinly sliced and fried in 1/2 cup

ghee or oil till crisp.

•Take half of the fried onions and set aside for

assembling finally.

•In the same cooker add the marinaded mutton

with,half of the fried onions and the rest of the

ingredients listed under for marinade and

cook till mutton is tender.

(pressure cook for 4 whistles .)

Allow the steam to release on its own.

FOR THE LAYERING

1/2 cup milk and reserved rice water,mixed in

with saffron strands/food colour.

1/2 cup ghee

A drop of Kewra essence or rose water

3 cardamoms and 1 tsp saunf ground coarsely

•Mix in,half of the mutton gravy for the base.

•Next layer with half of the rice .

•Then mix in the kewra essence into the milk –

water.

•Sprinkle this water,and a little of fried onions.

•Next ,add the rest of the mutton curry and

spread on the rice .

•Next, add the last layer of the rice, sprinkling

the kewra and coloured water ,then the

remaining onions .

•Heat,ghee in another pan,and add the

cardamom and saunf and pour on top of the

rice.

•Cover and cook on a slow fire (DUM) for 15-20

minutes.

•Serve with all the layers or transfer into a

large serving tray,with the bottom meat layer

on the top .

•If you need a still richer biriyani,you can top

with fried cashewnuts .

•Serve with raita ,and other accompaniments

you like.

Do send in your comments after trying!