Make the best Biryani this Bakrid. Try this original recipe straight from the house of Mughals.
500 gms Basmati Rice (long grained rice).
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes.
4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, ¼ of the fried onion, 1tsp garam masala(mixed spices) and salt to taste. When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender.
Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices.
Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton.
Sprinkle half of the pudina mixture and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.