200gm Mutton shoulder cut into pieces 1 egg 200gm Refined Oil 30gm Chana Dal 2 to 3 no.s Bayleaf 2 no Cinnamon Stick 6 no.s Green Cloves 3 no Big Elaichi 2 no.s Dry Red Chilli 2gm Kabab Chini 1 tbsp Ginger Garlic paste 2 to 3 tbsp Ghee Salt to taste 400gm Basmati Rice 1 litre Mutton Yakhni 2 tbsp Barista Onions 4 tbsp Chopped Coriander leaves 2 drops Rose Water 2 drops Kewra 2 drops Mitha Attar 1 tbsp Biryani Masala 1/2 cup Milk A pinch of Saffron
All the ingredients needs to be boiled together. Then after the ingredients get mushy, add ghee in a copper handi and saute the ingredient mixture, until it gets a little dry. Then take out the mixture from the handi and let it cool under the fan. After it gets cooled, then make the mixture into a keema. Then take out the keema mixture and add one egg, and mix thoroughly. Then make small balls out of the keema, also known as Kofti and fry it. Keep it aside. For Biryani, boil the mutton yakhni, then add all the whole garam masalas. When it comes to boil then add the rice. Then boiled it further. Make a milk, saffron and ghee mixture in a cup, then pour it over the rice and put it onto dum, the dum should be done in a copper handi. After the biryani being dum, start with the plating. In a plate, serve the biryani along with the kofti on top. Sprinkle some basrista onions and coriander. And serve it with any raita and salad of your choice.
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