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INGREDIENTS :
• Mutton 750 gms
• Basmati rice 1 kg
• Milk 200 ml
• Curd 2 tsp
• Dry Ginger powder 1 tsp
• Bay leaf 2
• Ghee 150 gms
• Kewra Essence 1/4 tsp
• Saffron 2 gms, soaked in 1/4 cup warm Milk
• Red chilly powder 2 tsp
• Asafoetida a pinch
• Garam masala powder 1/2 tbsp
• Garam masala 1 tbsp, Whole
• Fennel seed powder 1 tbsp
• Fennel seeds 1 tbsp
• Sugar 1/4 tsp
• Salt as per taste
How To Cook Kashmiri Biryani :
• Fry asafoetida and mutton pieces in ghee.
• Add curd and continue to cook for 10 minutes of medium-high flame.
• Pour water and add salt to taste. Mix well.
• Add chilly powder, ginger powder and bay leaf.
• Fry for a few minutes and add 1/2 litre water.
• Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
• Simmer the mixture till the meat is done.
• Remove mutton pieces and keep them separate.
• Boil 2 litres of water and 2 tbsp salt.
• Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
• Put it in the boiling water.
• Now add rice and cook on a low flame till half done.
• Drain the rice and cool.
• Alternately arrange mutton and rice layers in a baking tray.
• Add milk and ghee. Sprinkle the saffron and the kewra essence.
• Cook in a preheated oven, covered with a foil, for 20 minutes at 180C or 350F. Then ready to serve.
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