Recipe for Kashmiri Mutton Biryani (A Meat and Rice Dish)

Ingredients: 1/2 kg mutton-cubed1/2 kg cooked rice1/2 cup curd2 bay leaf2 black cardamoms2 green cardamoms2 cinnamon sticks4 cloves2 tsp shahi jeera1 tbsp cashew nuts2 tsp coriander powder2 tsp chilli powder2 tsp garam masala powder1 tsp turmeric powder1/4 nutmeg-ground1/2 tsp saffron mixed with 1 tbsp milk4 tbsp pure gheesalt to taste1 cup chopped mint and coriander leaves

Method:
Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.Add marinated meat stir and fry well till browned and the curd is absorbed.Add enough water to cook meat, cook till the meat is tender. Keep aside.Divide the rice into two portions. To one portion add saffron milk, half meat, half coriander and mint leaves, mix.Cover with white rice and remaining meat. Sprinkle the remaining coriander and mint leaves and cashew nuts. Shut the pot tightly. Cook on a low fire for a 30-45 minutes.Serve with shahi shorba and aam ka achaar.For semi boiled rice, bring water to boil, add rice cook till rice is almost done. Drain and use.

Recipe By: Niru Gupta (Indian)


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