Ingredients

• 1/2 kg - basmati rice
• 4 tsp - salt for rice
• 1/2 kg - minced lean mutton (from leg or shoulder) kheema
• 120 gms - ghee
• 120 gms - onion, thinly and evenly sliced
• 1 tsp - salt for mutton
• 4 tsp - red chillies powdered
• 6 tsp - coriander seeds powdered
• 2 tsp - garlic ground
• 2 tsp - ginger ground
• 120 gms - curd
• 1.5 tsp - garam masala powder
• 20 pcs - almonds, blanched and shredded
• 20 pcs - pistachios, blanched and shreded
• 4 tsp - charoli, blanched whole
• 4 tbsp - raisins, cut into halves
• 1/2 cup - coconut, grated and roasted dry
• 3 tbsp - khoya, roasted dry
• 4 tsp - lemon juice
• 240 ml - milk
• 30 ml - kewada water

How to Make Mewe ki Biryani

• Wash and soak the rice in water for an hour.
• Boil the rice in plenty of water adding salt.
• When just cooked, drain in a sieve or colander removing water completely.
• Spread the rice in a wide dish and cool a bit.
• Heat the ghee and fry sliced onions to a golden brown.
• Add minced meat (kheema) along with salt, powdered red chillies, coriander seeds, garlic, ginger and curd.
• Fry until meat is well browned.
• Add water and cook.
• When tender, dry the water completely.
• Add garam masala powder.
• In a separate pan, mix almonds, pistachios, raisins, coconut, khoya and lime juice, and keep aside.
• Grease a heavy-bottomed pan with a little ghee, bottom and sides.
• Put one-fifth of the rice spreading evenly.
• Add kewada water to the milk and sprinkle over the rice. Over the rice, spread half of the meat.
• Then put second layer of rice.
• Over the rice spread half of the dry fruits mixture.
• Repeat as above.
• After final layer of rice put a wet cloth covering the rice completely. Cover the pan and put on medium fire to form steam.
• As soon as steam rises, put on dum for half an hour.