Method

• 1. Clean, wash and drain rice for 20 minutes. Soak saffron in milk in separate bowl.
• 2. Then fry sliced onions to a golden brown colour. Keep half of fried onion for layering and use half of them for spices.
• 3. Now grind half of fried onion, ginger, green chillies, garlic and almonds to a smooth paste. Now mix this with curd and salt and marinate the mutton with this mixture.
• 4. Now take whole red chilli, cumin seeds, cardamoms, cloves, cinnamon, stone flower, black pepper, mace and nutmeg in a grinder jar. Grind the spices in a smooth paste and keep it aside.
• 5. Heat oil in a pan and add bay leaves and half of the chopped onion in it cook it till brown.
• 6. Once onion becomes brown then add marinated mutton. Cook it in low flame for sometimes.
• 7. Add the ground spices paste (keep 1 table spoon for rice) and cook it covered on very low flame for 40- 45 minutes.
• 8. Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.
• 9. Put clarified butter in another pan. Add remaining chopped onion and cook it for 5 minutes.
• 10. Now add rice and the remaining 1 table spoon of spice paste and salt. Cook this for 2-3 minutes and immediately add water.
• 11. Cook it till rice becomes half cooked. Remove it from flame and let it cool for sometime.

Layering and Dum of Biryani

• 1. Take a heavy bottom big pan (handi) and put little ghee in it.
• 2. Put a layer of rice then sprinkle half of the mutton and then spread a layer of fried onion and then again put a layer of rice. ( If you are making it in large quantity, You can repeat the layering).
• 3. Add the saffron soaked in milk, coriander leaves and lemon juice.
• 4. Now pour some butter and cover the vessel and seal the edges with flour paste.
• 5. Place the pan on very low flame for one hour.
• 6. Serve delicious "Badshahi Biryani" with Raita.

• Recipe Type : Mutton, Non vegetarian, Rice/ biryani