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Kashmiri Lamb Biryani

Serves: 6
Cooking time: 2 hours
400 gms mutton or lamb cubed.
2 cloves.
2 big black cardamoms.
2 small cardamoms.
1 stick cinnamon.
1 bay leaf.
2 tsps shahjeera.
2 tsps coriander powder.
1 tsp turmeric powder.
2 tsps chilli powder.
1/4 nutmeg, ground.
2 tsps garam masala powder.
2 tbsps curd.
1/2 kg cooked basmati rice.
1/2 tsp saffron mixed with 1 tbsp milk.
1 cup chopped mint and coriander leaves.
4 tbsps pure ghee.
Salt to taste.
Heat ghee. Fry cloves, black cardamoms, small cardamoms, cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder, chilli powder, ground nutmeg and garam masala. Add curds and stir fry for a minute. Add meat to the masala. Cook meat till it is well browned and the curd is absorbed by the meat. Sprinkle in salt to taste. Add water so that mutton is immersed in the gravy. Cook till done. Keep aside. Divide the rice into two portions. Mix saffron with one portion of rice. Add half the meat to it. Add mint and coriander leaves. Cover with white rice and remaining meat. Shut the pot tightly. Cook on a low fire for a few minutes. Turn out upside down in a large serving dish. Serve hot with pickle and green chutney.


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                                              Last modified: October 17, 2003