Moghlai Biryani

Ingredients : 

ü  Basmati rice – 2 cups 

ü  Mutton – 500 gms 

ü  Lime - 1  

ü  Almonds or cashewnuts – ½ cup 

ü  A few spring mint  

ü  Ghee – 6 tbsp 

ü  Coriander leaves - ¼ bunch 

ü  Onions – 1 cup 

ü  Ginger – 1” piece 

ü  Green chilies (finely chopped) 

ü  Garlic – 3 flakes 

ü  Curd – 1 cup 

ü  Red chilies – 5 

ü  Milk - ½ cup 

ü  Turmeric powder – a pinch 

ü  Cardamom - 3 

ü  Cloves - 3 

ü  Cinnamon – 1 stick 

ü  Bay leaf -2 

ü  A pinch sweet cumin 

ü  A little saffron 

ü Wheat flour paste enough to 

seal pan 

Method :



v Wash, clean and cut the mutton into small pieces.
v Peel and slice the onions, coriander leaves and mint.
v Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine
paste. Heat ghee. Fry onions till golden brown and crisp.
v Remove. Add bay leaf, ground masala, and fry.
v Add tepid water and cook with lid on till meat is tender and gravy is thick.
v Boil rice till three-fourths cooked. Add salt.
v Meanwhile strain curds with a fine piece of
muslin.
v Add powdered cloves, cinnamon,
cardamom, sweet cumin, turmeric,
chopped green chilies, coriander leaves
and mint.
v Add limejuice and mix well. Add curds
mixture to mutton. Stir well.
v Dissolve saffron in some milk and sprinkle over half the rice.
v  In a strong pan put in layers of rice, mutton and fried onion.
v Repeat till all ingredients are used up.
v Pour remaining milk and fat over the rice. Cover pan and seal edges with
wheat flour paste.
v Place in an oven 143ºC for one hour and serve very hot.

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