Oil 1/2 cup Onion 2 medium Mutton 750 gm Ginger garlic paste 3 tbsp Cumin seeds 2 tsp Cardamom 4 to 5 Cinnamon 1 inch piece Chili powder 1 tbsp or accordingly Kashmiri chili powder 1 tsp or accordingly Turmeric powder 1 tsp Cardamom(choti ilachi) powder 1 tsp Nutmeg (javitri) powder 1/2 tsp Salt 1 and 1/2 tsp or to taste Yogurt 1 and 1/2 cup Mint leaves handful Green chilies 4 to 5 Heat 1/2 cup oil and fry sliced onion until golden, set it aside Marinate mutton with ginger garlic paste, cumin seeds, cardamom, cinnamon, Chili powder, Kashmiri chili powder, cardamom powder, nutmeg powder, turmeric powder, salt, yogurt, fried onion(reserve handful of fried onion for later use),mint leaves and green chilies. Mix well and marinate for an hour. Take 3 to 4 tbsp fried onion oil for later use. In remaining oil add marinated mutton and mix well, cover and cook until mutton is tender. (You can add water for cooking mutton if required) For Biryani rice: Rice 750gm Salt 3 tbsp Cumin seeds 1/2 tsp Cardamom 3 to 4 Green chili 1 to 2 Wash and soak Basmati rice for 20 minutes Boil water then add salt, cumin seeds, cardamom, green chilies. Add rice and boil for 5 to 7 minute or until 75 percent cooked. Strain rice For dum: Soak pinch of saffron in 1/4 cup milk Layer rice over cooked mutton then add fried onion, mint leaves, saffron infused milk, reserved oil of fried onion, green chilies and put on dum for 25 to 30 minutes. Enjoy with raita and salad
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