Kachchey Gosht ki Biryani

Marinade - Mix the washed, gashed and diced 650gms of Mutton along with 3 tbsp of Ginger Garlic Paste, 2 tsp of Salt, ¼ tsp of Turmeric Powder, a cup of Yogurt, a cup of roughly chopped Mint Leaves, a cup of roughly chopped Coriander Leaves, 4-6 finely sliced Green Chillies, 2 tsp of Red Chilli Powder, 2 tbsp of Lemon Juice, a tbsp of Garam Masala, a tbsp of Coriander Powder in a bowl until well combined. Set aside covered for 3 hours to marinade.

Fried Onions - Heat 4 tbsp of Oil in a pan, add and sauté 4 medium finely sliced Onions sprinkled with a pinch of Salt till they are golden in color. Once done, remove the pan from heat and separate half of the onions by removing them on to a plate and spread them out. Add the remaining oil and onions to the marinade and mix well.

Milk & Saffron - In a small bowl, add ½ cup of warmed Milk and soak a pinch of Saffron Threads in it.

Rice - Wash 3 cups of Basmati Rice well and soak in cool water for 30 minutes. Heat sufficient water in a large saucepan; add ½ tbsp of Shah Zeera, 4 Cardamom, 4 Cloves, 2 dried Bay Leaf, 2 inch Cinnamon and 2 tsp of Salt; cover and bring it to a boil on high. Add the drained, soaked rice to the boiling water and stir. Cook for 2 minutes and drain the rice immediately.

Biryani - Spread the marinated meat in a large pan and over it spread the drained half cooked rice. Spread ½ cup of finely chopped Coriander Leaves, ½ cup of Mint Leaves, saffron soaking in milk, remaining crisped fried Onions and 2 tbsp of Lemon Juice. Cover the pan properly with aluminium foil so that no steam can escape and cook the Biryani on high for 5 minutes. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Test the meat now and if it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. When it is done, wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. Garnish toasted almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.