Ingredients

• 1 kg - mutton
• 500 gms - rice parboiled
• 3 tbsp - lemon juice
• 20 blanched almonds
• 1 tbsp - mint leaves (chopped)
• 2 cups - butter
• 2 handfuls - chopped coriander leaves
• 1 tbsp - cumin seeds
• 4 large sliced onions
• 4 whole cardamoms
• 2 tbsp - sweet oil
• 8 pods garlic
• 4 whole cloves
• 2-inch long piece ginger
• 1 tbsp - saffron
• 1 tbsp - green chillies, chopped
• 1 tbsp - red chillies, powdered
• 1-inch piece - cinnamon
• 1 kg - curd
• 250 gms - milk
• 6 cups - water
• Salt to taste

How to Make Biryani Badshahi

• First, wash and soak rice.
• Then fry sliced onions to a golden brown colour.
• Soak saffron in water.
• Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• Add to it mutton and salt and stir for 5 mins.
• Now add water and cook on a slow fire till meat becomes tender and about 2 cups of the gravy is left.
• Boil rice again with salt in another pan.
• Put curd into a piece of muslin cloth and let the water drain away.
• Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd.
• Strain the saffron water and add lemon juice. Add all this to mutton.
• Sprinkle half of the boiled rice over the mutton, then spread a layer of fried onion and then of rice again.
• Now pour milk and some butter and cover the vessel.
• Seal edges of the pan with flour paste.
• Place pan on a fire for one hour. Serve it very hot with some curry.