ARABIAN NALLI BIRYANI

INGREDIENTS
1 kg. Mutton with Bone Marrow
½ cup Kaju
½ cup Sultanas (Red Kismis)
½ cup Saffron Soaked in W/Water
600 gms Curd
150 gms Chick Peas Soaked & Boiled
2½ cups Fried Onions (Biristo)
750 gms Basmati Rice
1½ tblsp Garlic Paste
½ tblsp Ginger Paste
½ tblsp Green Chilli Paste
2 tsp Garam Masala Powder
2 tsp Jeera Powder
2 tsp Dhania Powder
Salt to taste
Oil and ghee
Fresh Hara Dhania Chopped
Fresh Phudina Chopped
METHOD
Soaked rice for about an hour and keep ready. In a large biryani pot heat ghee and oil together. Add Mutton pieces, G/G/G paste and keep stirring until the mutton changes its colour. Cover and let it cook for about 5 to 7 minutes. Uncover the lid and stir the mutton once again and if the water is soaked and mutton is still tough add some water and cover cook until the mutton is cook upto 70%.
Meanwhile in another sauce pot boil water. Once the water reaches boiling point add rice and cook until the it is 70% done. Strain the rice and keep it aside.

Uncover the mutton lid and stir the mutton, by this time the mutton has to be cooked partially and water completely soaked. Remove from heat and add fried onions, curd all the dry masalas, chick peas, salt to taste, fresh chopped phudina, hara dhania and stir well. Settle the mutton to layer it and spread saffron, kaju and sultanas. The mutton should look like thick gravy. Add a little water if the gravy looks too thick.

Layer the rice over it and cover it with Double kitchen paper and lid. Keep the pot on medium heat for dum for about 20 minutes or until the steam is seen from the sides of the lid.
GarNICHE with Fried kaju, Sultanas, fried onions and serve with choice of raita.