Mughlai Biryani

Ingredients

• 900g Mutton cut into small pieces
• 450g Rice
• 3 tablespoons Lemon Juice
• 25g Blanched Almonds
• 1 tablespoon Mint Leaves (chopped)
• 170g Butter
• 2 tablespoons Coriander Leaves
• 1 teaspoon Cumin Seeds
• 2 medium sliced Onions
• 4 large Cardomons
• 6 pods Garlic
• 6 whole Cloves
• 2 tablespoons Ginger
• A pinch of Saffron Powder
• 1 Green Chilli
• 25mm piece Cinnamon Stick
• 1.5 litres Milk
• 1.2 litres Water
• Salt to taste

Method

1. Wash and soak rice.
2. Fry onions in butter until golden brown - then remove from butter.
3. Soak saffron in one eggcup of water.
4. Grind ginger, chillies and garlic and fry in the fat which the onions were fried.
5. Add mutton and salt and stir well, fry for 5 minutes.
6. Add water and cook mutton until tender; take the mutton pieces from the broth.
7. Add all the other ingredients except the rice and fry for 1 minute.
8. Add half the rice on top of the mutton, then add a layer of fried onions and the remainder of the rice.
9. Pour the milk on top and the broth from the mutton and cover the pan.
10. Cook on a low heat until the liquid is absorbed and the rice grains are tender.
11. Serve it hot with some vegetable curry and raita.

Note: If the rice grains are not cooked 100ml of milk may be added then cooked for a further few minutes until it is absorbed.