Mutton Biryani Pakistani

INGREDIENTS

750 g. mutton
350 g. basmati rice
1 cup fresh curd
2 large onions sliced
2 flakes garlic
3 large cardamoms
8 cloves
1 inch cinnamon
1 tablespoon. ginger paste
2 teaspoon. black peppercorns
1 teaspoon. cumin seeds
1 teaspoon. chilli powder
1 teaspoon. coriander powder
½ teaspoon. nutmeg powder
a pinch of turmeric
salt to taste
100 g. ghee (Clarified butter)

METHOD

Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 minutes. till water is absorbed. Heat ghee (Clarified butter) and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional).Add these to the rice. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry,add mutton and brown on high heat for 5 minutesAdd cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water, stir well Cover and simmer for about 10 minutes. Remove from heat, stir in the curd and simmer for 5 minutes.Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. Serve with raita. Delicious mutton biryani is ready.

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