Mutton Dum Biryani

Ingredients

500 gm mutton knuckles

500 gm basmati rice

50 ml milk

1/2 gm saffron

Dough for sealing

Marinade

100 gm ginger-garlic paste

50 gm red chilli paste

150 gm yogurt

20 ml lemon juice

Salt

15 gm turmeric

Masala:

100 gm vegetable fat

5 gm cardamom

5 gm cinnamon

5 gm cloves

2 gm bayleaf

250 gm sliced onion

75 gm tomato paste

50 gm mint leaves

25 gm coriander leaves

25 gm green chillies

20 gm garam masala

Method

Mix the mutton with the ingredients for the marinade.

Fry half of the onions until golden, drain and keep aside. Soak the saffron in hot milk.

Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and saute till slightly golden.

Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.

Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.

Pour the saffron milk on top and cover with a well fitting lid.

Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.