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Kesar Jalebi and Mutton Biryani

Kesar Jalebi:

Ingredients
100 g. flour
10 g. curd
1/4 kg desi ghee
2 cups water (approx. 480 ml.)

Sugar syrup:
250 g. sugar
2 cups water
strands of saffron

Serves: four

Method

To prepare the sugar syrup:

1. Bring the sugar and water to a boil, make a thick syrup, add saffron strands.

2. Add curd and two cups water to the flour and mix well.
3. Cover and keep aside overnight for at least 24 hours to ferment.
4. Heat the ghee.
5. Put the jalebi mixture in a cloth with a hole and gently squeeze the cloth making round shaped jalebis directly in the hot ghee, fry till brown, remove in strainer and put them immediately in sugar syrup.

Mutton Biryani

Ingredients:
750 g. mutton
350 g. basmati rice
1 cup fresh curd
2 large onions sliced
2 flakes garlic
3 large cardamoms
8 cloves
1 inch cinnamon
1 tbsp. ginger paste
2 tsp. black peppercorns
1 tsp. cumin seeds
1 tsp. chilli powder
1 tsp. coriander powder
1/2 tsp. nutmeg powder
a pinch of turmeric
salt to taste
100 g. ghee

Method

1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed.
2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional).
3. Add these to the rice.
4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes.
5. Remove from heat, stir in the curd and simmer for 5 minutes.
6. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes.
7. Serve with raita.

Delicious mutton biriyani is ready.