Kashmiri Mutton Biryani

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Ingredients:
Mutton – 1 kg, cubed
Basmati Rice – 1 kg
Curd – 1 cup
Bay Leaf – 4
Black Cardamoms – 4
Green Cardamoms – 4
Cinnamon Sticks – 4
Cloves – 8
Shahi Jeera – 4 tsp
Cashew Nuts – 2 tbsp
Coriander Powder – 4 tsp
Red Chilli Powder – 4 tsp
Garam Masala Powder – 4 tsp
Turmeric Powder – 2 tsp
Nutmeg – 1/2, ground
Saffron – 1 tsp, mixed with 1 tbsp warm milk
Ghee – 8 tbsp
Salt to taste
Mint Leaves – 1/2 cup, chopped
Coriander Leaves – 1/2 cup, chopped

Method:
1. Mix the mutton cubes, curd, red chilli powder, turmeric powder and salt.
2. Marinate for an hour.
3. Cook the basmati rice in just enough water, adding a little salt, till half done.
4. Drain and keep aside.
5. Heat ghee in a pan.
6. Add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.
7. Add the marinated meat and stir well.
8. Fry till browned and the curd is absorbed.
9. Add enough water and cook till the meat is tender. Keep aside.
10. Divide the rice into two portions.
11. To one portion, add saffron milk, half of the cooked meat, 1/4 cup coriander leaves and 1/4 cup mint leaves. Mix well.
12. Cover with the remaining rice and meat.
13. Sprinkle the remaining coriander leaves, mint leaves and cashew nuts.
14. Cover with a lid tightly.
15. Cook on a low fire for 1 hour.
16. Remove and transfer to serving bowl.
17. Serve.

Note: image is for illustration purposes only and not that of the actual recipe.