Biryani

Serves 4 Persons.


Ingredients:

• 1 1/2 pounds (750 grams) mutton
• 2 pieces stick cinnamon
• 6 large cardamon seeds
• 6 whole peppercorns
• 1 teaspoon black cumin seeds
• 1 large piece ginger
• 6 green chilis
• 6 cloves garlic
• 1 bunch coriander leaves
• 1 large bunch mint leaves
• 1/2 pound cottage cheese, sieved
• 1 cup clarified butter
• 6 large onions
• 5 large potatoes
• 1 tablespoon salt
• 1/2 teaspoon saffron
• 2 cups boiled rice (reserve cooking water)

Procedure:

1. Boil meat; set aside.
2. Pound coarsely together cinnamon, cardamon seeds, peppercorns, cloves, cumin seeds, ginger, green chilis, and garlic.  Cut coarsely coriander and mint leaves; mix in cottage cheese.
3. Heat clarified butter and fry onions dark brown; remove and set aside.  Put mutton and potatoes, sliced and seasoned with salt, in a large dekchi (or any heavy, tightly covered pot), then on top of mutton and potatoes put the spice mixture.  Place greens, cheese, and saffron on top of meat and spices.  Then add the onions and spread boiled rice over all the other ingredients.  Sprinkle clarified butter and rice water over the rice.  Cook all on hot fire.
4. When water has evaporated remove and put on low fire.  Spread hot charcoal on lid and lower heat.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Beach Luxury Hotel, Karachi)