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Mutton Biryani ( Mutton / Rice / Indian )

1 kg mutton (cleaned, cut into bite size pieces)
4 oz Yoghurt
4 oz Ghee
500 g Basmati Rice (washed)
4 Onions (sliced finely)
15 g Ginger, crushed
15 g Garlic, crushed
Juice of 1 Lemon
30 g Almonds (ground)
2 Cinnamon Sticks
4-6 Cardamom Whole
1/2 tsp chilli powder
1/2 tsp turmeric powder
30 ml milk
1/4 tsp saffron
2-3 green chillies, chopped
1/2 tsp cumin seeds
2-3 cloves
1/2 tsp garam masala
Salt to taste
Fresh chopped Coriander and Fried Onions to Garnish

Mix mutton, yoghurt, almonds, green chillies, ginger, garlic, salt, garam masala, chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee. Spread the onions over a large plate. This should keep the onions crisp. When cooled completely, crush the onions with your fingers and add to the marinated meat. In a pan half filled with water, add salt, whole spices and one green chilli. Bring this to a boil, add the rice and cook until the water just boils. Drain immediately in a colander and rinse with a little cold water. Grease a pan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice. Cover the pan tightly. Allow to cook on high heat for about 10 minutes and then lower the heat and cook for another one and half hours. Before taking off from heat ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling sound than the Biryani is ready.