Kutchi Biryani  
by: Vandana Agrawal (vandana@indolink.com)

Ingredients:

  • Mutton   -   500 gm. (18 oz)
  • Rice   -   400 gm. (14 oz)
  • Salt   -   to taste
  • Onions   -   1
  • Curd   -   200 ml.
  • Garlic   -   a few flakes
  • Ginger   -   a small piece
  • Cumin   -   1/2 tsp.
  • Cloves   -   1/2 tsp.
  • Cinnamon   -   1/2 tsp.
  • Cardamom   -   1/2 tsp.
  • Saffron   -   a pinch
  • Fat   -   100 gm. (3.5 oz)
  • Stock   -   800 ml (26.5 fl oz)
  • Salt   -   to taste

    • Method:

    Pick, wash and soak the rice. Wash and cut up the meat and soak it in curd for 20 minutes. Slice the onions. Soak saffron in a little warm water. Grind garlic and ginger. Heat fat. Fry sliced onions and remove. Add to meat, ground spices, cloves, cardamom and cinnamon and cumin. Drain the rice. Add to meat and Fry. Stir in hot stock. Add salt. Cover the pan tightly and cook gently. When rice three-fourths cooked pour soaked saffron into the centre. Finish cooking. Serve hot, garnished with fried onions.