Lagan Ki Biryani Recipe

INGREDIENTS :

500 grams rIce 

1 kg Mutton 

1/2 tsp Saffron strands 

1/4 cup hot Milk 

1/4 cup dry Coconut 

1 bunch Coriander leaves 

I handful Mint leaves 

2 thIsps poppy-seeds 

1 tsp Cumin seeds 

5 green chilies 

4 Red chillies 

2 medium-sized Onions 

l piece Ginger 

6 flakes Garlic 

1 kg curd (beaten) 

Salt to taste 

2 thIsps Garam masala 

1 cup Ghee 

a little flour paste (made with dry flour and Water) 

silver foil

How To Cook Lagan Ki Biryani :

Soak saffron in milk for 5 minutes and then crush to a paste. Fry the coconut to a red colour and grind to a paste along with the coriander and mint leaves, poppy-seeds, cumin, chillies, onions, ginger and garlic. Mix the paste into the curd, along with the salt and garam masala, and soak the mutton in it for 2 hours. Heat the ghee in a heavy-bottomed vessel and add all the ingredients together, including the mutton. Mix well. With a little flour paste seal the vessel to make it airtight, and cook till the steam escapes. Then cook over a very slow fire for about 50 minutes. Cover with foil and serve in the same vessel.