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	Mutton Biryani
	Rice Layered with Spicy Mutton - Moghul Style

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Serves : 6

Time : 65 minutes

in 5 Litre Hawkins Hevibase

Ingredients

1 x 2 inch / 5 cm piece (2/3 oz / 20 g)		fresh ginger
13 small cloves		garlic
5		green chillies
5'¼ cups + 2 tbsp / 1.3 litres		water
1 1/3 lb / 600 g		mutton leg (cut into 1½ inch / 3.8 cm pieces)
1 medium (3½ oz / 100 g)		tomato (chopped)
2 tbsp / 30 ml		lemon juice
1 tbsp + 2½ tsp / 27.5 ml		salt
2½ tsp / 12.5 ml		red chilli powder
2½ tsp / 12.5 ml		cumin powder
1 tbsp + ¾ tsp / 20 ml		garam masala powder
1½ tbsp / 22.5 ml		coriander leaves (chopped)
2 tbsp / 30 ml		mint leaves (chopped)
1 cup / 240 ml		curd (beaten)
1 cup / 240 ml		vegetable oil
2 medium (9 oz / 250 g)		potatoes (peeled and cut into 1½ inch / 3.8 cm long and 1 inch / 2.5 cm thick pieces)
3 large (1 lb / 450 g)		onions (thinly sliced)
a large pinch		saffron threads
¼ cup / 60 ml		milk
3		green cardamoms
4		cloves
1		bay leaf
1 x 1 inch / 2.5 cm stick		cinnamon
2 cups / 400 g		Basmati rice
¼ cup + 3½ tbsp / 100 g		ghee or vegetable oil (115 ml)
¼ tsp / 1.3 ml		cumin seeds
6		almonds (blanched, skins removed and halved lengthwise)

Recipe

1.	Grind into a paste ginger, garlic and chillies, gradually adding 2tbsp/30 ml water.
2.	In a bowl, rub ginger paste all over mutton. Add tomato, lemon juice, 2½ tsp/12.5 ml salt, chilli, cumin and garam masala powders, coriander and mint leaves and curd. Mix. Cover and keep aside 4 hours or in refrigerator overnight.
3.	In a deep-frying pan, heat oil about 5 minutes. Add potatoes. Fry till light brown (about 3 minutes), stirring occasionally. Remove and drain. Remove mutton-curd mixture from refrigerator. Add potatoes. Mix.
4.	Divide onions into 2 batches. Add half onions and ¼ tsp/1.3 ml salt to oil remaining in pan. Fry till golden brown and crisp. Remove and drain. Fry remaining onions with ¼ tsp/1.3 ml salt in the same way. Reserve 2 tbsp/30 ml fried onions. Crumble remaining onions. Add to mutton-curd mixture. Mix.
5.	In a small bowl, stir saffron and milk. Keep aside.
6.	Pour 5 cups water in cooker. Bring to boil on high heat with lid closed without the vent weight. Open cooker. Add remaining salt, cardamom, cloves, bay leaf, cinnamon and rice. Stir.
7.	Bring to boil in open cooker body. Reduce heat to medium or lower. Place lid on top of the mouth of cooker body such that there is a gap of about ¼ inch/6 mm from the edge of the lid to the cooker body on the side opposite the cooker body handle. Cook till rice just turns opaque (about 5 minutes).
8.	Remove lid. Remove cooker from heat. Immediately transfer rice to a colander and drain. Wash and wipe dry cooker.
9.	Heat ¼ cup + 1½ tbsp/75 g ghee in cooker about 2 minutes. Add mutton with curd mixture. Mix. Add remaining water (¼ cup/60 ml). Stir.
10.	Remove cooker from heat. Place rice evenly on mutton. Dribble saffron milk over rice.
11.	In a small pan, heat remaining ghee (2 tbsp/30 ml) on medium heat about 2 minutes. Add cumin seeds. When cumin seeds begin to darken, immediately pour over rice in cooker.
12.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes.
13.	Remove cooker from heat. Allow to cool naturally 10 minutes. Lift vent weight slightly to release pressure.
14.	Open cooker. Place rice on serving dish. Put mutton and gravy on rice. Garnish with reserved onions and almonds.

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