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

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