Kashmir Mutton Biriyani:(Kashmir Style)

Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani.

Ingredients:

Marinate Meat with this:

Mutton/ Goat’s meat 1/2 kilo
Milk 1/2 cup
Ghee 1/4 cup
Saffron
Papaaya fruit diced 1/2 cup

To Garnish:

Almonds 1/4 cup (whole)
Cashewnuts 1/4 cup (whole)
Walnuts 1/4 cup
Dry green grapes 1/4 cup
Salt
Cracked black pepper 1/2 spoon
Nutmeg powder 1/4 spoon.

For Biriyani:

Long grain rice 1 cup
Black cardamon 3 pods
Green cardamon 3 pods
Cloves 3
Cinnamon 3 sticks
Bay leaves 3
Onion 5 thinly sliced
Green chilies 6 slitted
Ginger-garlic paste 1 spoon
Mint leaves 1 cup
Lemon juice from 2 fruit
Salt
Ghee 1 cup.

Method:

Cook meat in a pressure cooker. Retain the broth to cook the rice.

In a large wok, heat ghee.

Fry thinly sliced onions till golden-reddish brown. Transfer them into seperate bowl.

In the same wok, splatter your spices one by one. Cloves, cinnamon, semi-crushed green and black cardamon, bay leaves.

When they are fragrant, add chilies. Let them turn color too.

Followed by mint and ginger-garlic paste. Fry them real good over medium heat.

Now turn in your cooked meat with broth.

In a large wok, heat ghee. Fry washed rice till it coats well with ghee and turns into golden color.

Then add enough salt and lemon juice. Add to the above meat liquid. Cover and cook over medium heat.

Lemon juce and ghee will keep the rice well seperated and shiny in texture.

When the rice is done…mix them without breaking the rice. The rice will be 3/4 done with this water actually. Just dont worry.

Now…heat the wok, spread first layer with fried onion, followed by rice and then by nuts. Repeat the same order…until you have your reserve.

Cover and cook over simmer heat for atleast half an hour to one hour.

Mix them just before serving. Serve hot as main dish. Fruits and Veggie raitha will be best combination for this.