Nawabi Biryani

• 325 gms Basmati Rice
• 1/2 kg. Mutton (cut in pieces)
• 3 Onions (sliced)
• 1/2 tbsp Ginger-Garlic Paste
• 1 tsp Garam Masala
• 3 small-sized Red Chilies
• 1 piece Cinnamon
• 1/2 cup Curd (beaten)
• 3 Green Cardamom
• 5 Pepper
• 5 Cloves
• 1/2 tsp Shahjeera
• 1/2 tsp Turmeric powder
• 1/4 cup Milk, with saffron
• 1 pinch Coriander/Pudina (chopped)
• Jardalu (5 apricots )
• Dry Fruits
• Ghee, as required

METHOD:

1. Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).
2. Now, grind the fried onions and red chilies, to make a fine paste.
3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
4. In a pressure cooker, heat ghee, add the marinated mutton and cook till done.
5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
6. Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.
7. Remove the rice from the pan, spread out to cool and remove the whole spices.
8. To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.
9. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
10. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11. Mix and serve, hot garnished with chopped coriander & pudina.