325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp ginger-garlic paste
1 tsp garam masala
3 red chilies
1" piece cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamom
5 pepper corns
5 cloves
1/2 tsp shah jeera (black cumin seeds)
1/2 tsp turmeric powder
1 pinch saffron, dissolved in 1/4 cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leaves & pudina (mint) leaves, as required
Ghee, as required

Nawabi Biryani

1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
2. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
4. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
5. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
6. Mix and serve hot garnished with chopped coriander & pudina
   Serves: 6
   Preparation time: 40-45 minutes