To marinate meat:
Mutton — 1 1/2 kg
Cloves — 7 to 8
Cardamom — 10 to 8 pods
Cinnamon — 4sticks
Shajeera (caraway seeds) — 1tbsp
White jeera — 1/2 tbs
Saffron (kesar) — 6 to 7 strings
Nutmeg — 1/4 tbsp
Mace — 1/4 tbsp,
Ginger, garlic paste — 2tbsp
Yogurt — 400 g
Lemon — 1 medium sized
Haldi — 1 tbsp
Red chilli powder — 1 tbsp
Potatoes — 1/2 kg
Brown onions — 250 g
A pinch of garam masala
Ghee — 1/2 kg
Salt to taste
Rice for biryani — 1kg
Kneaded atta for dum
-Mix all the above ingredients and set it aside for an hour or more.
-Put this is into a vessel. Now, put some ghee on top of it.
-Par boil the rice and keep aside.
-Now, fry onions until they brown and put this on top of the marination.
-Remove some marninated mix and keep aside.
-Take 1/4 quantity of the parboiled rice and put it on top of the first marination. Then add the rest of the meat marination that you had kept aside.
Again layer the rest of the cooked rice on top.
-Mix the saffron in water and sprinkle on the top of the rice. This gives it soft texture and flavour.
-Pour the remaining ghee evenly on top of the rice.
Seal the lid of the vessel with kneaded wheat flour
Place of high flame till the steam comes out.
-Reduce flame and place the vessel on the tawa for an hour.
-Serve with mint leaves and onions