Ingredients

• 250g basmati rice
• 500g mutton, cut into serving portions
• 250g onions, finely chopped
• 1 tsp ginger and garlic paste, each
• 1 cup curd
• 250g tomatoes, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp mint leaves, chopped
• 1 tbsp dhania jeera powder
• 1 tbsp garam masala
• 1/8 tsp saffron strands, dissolved in 1 tbsp of hot milk
• 2 eggs, hard boiled (shelled and cut into thin rings)
• 50g cashew nuts (roasted)
• salt
• chilli powder
• 1/2 cup ghee

How to Make Dilpasand Biryani

• Add onions, mutton, ginger-garlic paste, coriander, mint leaves, all the spices and salt along with 1/2 cup ghee in a pan.
• Cover tightly and cook over a slow fire till the ghee rises to the top.
• Add in rice and enough hot water.
• Continue cooking over a slow fire till the rice is tender and dry.
• Mix in saffron and remove from fire.
• Add to a serving plate decorated with boiled egg slices and cashew nuts.