Ingredients

• 100 g - flour
• 10 g - curd
• 1/4 kg - ghee
• 2 cups - water
• Sugar syrup:
• 250g - sugar
• 2 cups - water
• strands of saffron
• Mutton Biryani:
• Ingredients:
• 350 g - mutton
• 750 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

How to Make Kesar Jalebi and Mutton Biryani

• To prepare the sugar syrup:
• Boil sugar and water and make a thick syrup and add saffron strands.
• Add curd and two cups water to the flour and mix well.
• Cover and keep aside for at least 24 hours to ferment.
• Heat the ghee.
• Put the jalebi mixture into a cloth with a hole and gently pipe round-shaped jalebis directly into the hot ghee, fry till brown, strain the jalebi and put them immediately into sugar syrup.
• Method for biriyani:
• Bring 750 ml water to boil, add rice, salt and turmeric, cover and cook for 15 minutes.
• Heat ghee and fry half onions till brown and add these to the rice.
• Fry the remaining onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and cook on high heat for 5 minutes.
• Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water, and stir well.
• Cover and simmer for about 10 minutes.
• Remove from heat, stir in the curd and simmer for 5 minutes.
• Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes.