Mutton Biryani!

Ingredients

Yakhni

Mutton-1/2Kg

Onion-1

Garlic-1 big whole

Coriander seeds( Dhaniya)-1 tablespoon

Fennel seeds( Sauf)- 1 tablespoon

Thin white cloth

Salt to taste- 1/2 teaspoon

Masala

Oil-2 cooking spoon

Desi Ghee-1 cooking spoon

Onion- 1 (Thinly sliced)

Ginger garlic paste-1 teaspoon

Green chilly - 1 (optional)

Big cardoman - 1

Small cardoman- 2

Cloves-3

Black pepper- 1 teaspoon

Cumin seeds- 1 teaspoon

Cinnamon stick-1

Indian bay leaf-2

Kevda-1 tablespoon

Saffron- 1 pinch

Zarda colour-1 pinch

Rice-3 to 4 cups (basmati)

Milk-1/2 cup

Salt to taste- 1 teaspoon

Water-5 cups

Recipee

Yakhni

1. Wash the meat properly. Put some water according to the meat in a cooker to boil.

2. Put the meat in the cooker along with the full onion and full garlic.

3. Take a thin cloth and put coriander seed and fennel seeds in equal quantity. Bring all the four corners of the cloth in middle and take one side to tie it tightly in shape of a potli.

4. Put salt to taste and let the water boil.

5. Once the water is boiling , close the lid and let meat to cook. It will take about 2-3 whistles or 15-20 minutes.

6. After meat is cooked, take it out and store the water as well as all the spices.

Biryani

1. Wash the rice properly and keep aside.

2. Put oil in cooker and fry the sliced onions. Fry till golden brown and then remove them and keep it in a plate.

3. Take the cumin seeds, black pepper, cumin seeds , cardoman seeds(taken the skin out) and put it in the oil .

4. Put a spoon of desi ghee and then the cooked meat and then ginger garlic paste, cloves, Cinnamon stick, bay leaf and green chilly. Also squeeze the masala cloth, grate that boiled garlic from yakhni and squeeze it completely into it . Fry the meat properly till oil starts coming out of it.

5. Put yakni water in it and then put the rice into and mix it nicely. Don't mix the rice too strongly or more times or chances are there of them breaking.

6. Add more water if required. Fill the water till above the rice.

7. If meat is done and rice have been in water for too long dont close the lid or let ciij till rice soaks water and then add milk. Then Cover the lid and let it cook for some time. Don't cook for more than 5-10 minutes. Cook it on low flame only till all water dries up.

8. Once the lid opens, mix saffron in kevda and milk along with zarda colour and pour slantwise into the rice in all four corners.

9. Also decorate the fried onion on top and let the rice dum for 5 more minutes.

10. Mix the rice properly once done to mix the onion in it.