Indian Cuisine
Kashmiri Mutton Biryani
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1/2 kg mutton cubed

1/2 kg cooked rice

1/2 cup curd

2 bay leaf

2 black cardamoms

2 green cardamoms

2 cinnamon sticks

4 cloves

2 tsps shahjeera

1 tbsp cashewnuts

2 tsps coriander powder

2 tsps chilli powder

2 tsps garam masala powder

1 tsp turmeric powder

1/4 nutmeg, ground

1/2 tsp saffron mixed with 1 tbsp milk

4 tbsps pure ghee

Salt to taste

1 cup chopped mint and coriander leaves


Mix meat with curd,chilli powder,turmeric powder and salt and allow to marinate for one hour.

Cook basmati rice in more than enough water with little salt,till just half done.Drain and keep aside.

Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahjeera, coriander powder,ground nutmeg and garam masala.

Add marinated meat stir and fry well till browned and the curd is absorbed.

Add enough water to cook meat,cook till the meat is tender.Keep aside.

Divide the rice into two portions. To one portion add saffron milk,half meat,half coriander and mint leaves,mix.

Cover with white rice and remaining meat.Sprinkle the remaining coriander and mint leaves and cashewnuts.

Shut the pot tightly.Cook on a low fire for a 30-45 minutes.

Serve with shahi shorba,and Aam ka achaar.

                                                          Vandana Dubey's Recipe Site.