Ingredients:
For the mutton:
curd – 1 cup
coriander powder – 1 tsp
cumin powder – 1 tsp
chilli powder – 2 tsp
garam masala powder – 1 tsp
salt – to taste
mutton – 750 gm
groundnut oil or ghee – 6 tbsp
medium onions finely chopped – 2
ginger paste – 11/2 tsp
garlic paste – 1/2 tsp
green chilli paste – 1
sprig curry leave minced – 1
grated coconut – 3 tbsp
For the rice:
basmati rice – 11/2 cups
ghee – 2 tbsp
cloves – 4
green cardamoms – 4
piece of cinnamon – 1 cm
sprig curry leaves – 1
medium onion minced – 1
piece of ginger, grated, – 1 cm
salt – to taste
rose water – 2 tbsp
Garnish – 4 hardboiled eggs, sliced.
Method:
?Mutton: Beat the curd till smooth. Combine half the curd with the coriander, cumin, chilli, garam masala powder and salt. Apply on the mutton. Keep aside for half an hour.
?Heat the oil in a pressure cooker and fry the onion, ginger, garlic, green chilli and curry leaves till golden. Add the coconut and mutton and fry well. Add the rest of the curd mixed with 1/2 cup of hot water and cook for 10 minutes; there should be a little gravy.
?Rice: Soak the rice for half an hour. Drain. Heat the ghee in a degchi. Season with the whole garam masala and curry leaves. Season with the whole garam masala and curry leaves. Add the onion and ginger and fry till golden. Add the rice, 3 cups of hot water and salt.
?Cover and cook till the water reaches the level of the rice and you find holes appearing on the surface.
?The Finale: Take a large casserole, arrange alternate layers of rice and mutton starting and finishing with rice. Sprinkle the rose water on top.
?Bake in an oven preheated to 160 degree C / 350 degreeF for 15-20 minutes. Alternatively, the biriani may be put on dum in a degchi.
?Serve hot garnished with sliced hardboiled eggs
