What is a tasty biryani without the zaika?
MAI RASOI Aromatic Royale Basmati, and the perfect blend of MAI RAOI spices and goodness of the right amount of cashews make your biryani truly zaikedar and swadisht!

Ingredients

1. 1 Kg Evenly cut Mutton
2. Marination
3. 10 to 12 green Chillies chopped
4. ½ cup finely chopped fresh coriander
5. ½ teaspoon red chilli powder
6. 1 teaspoon garam masala
7. 2 cups Yogurt (Hung & whisked)
8. 2 tablespoon ginger garlic paste
9. 4 to 5 chopped tomatoes
10. 500 gm long grained Basmati rice
11. 4 medium onions finely sliced
12. 2 tablespoon ginger paste
13. 2 tablespoon garlic paste
14. 2 tablespoon musk melon seeds
15. 2 tablespoon poppy seeds
16. ½ teaspoon nutmeg powder
17. ½ teaspoon mace powder
18. 2 tablespoon ghee
19. 1 teaspoon saffron roasted and soaked in ½ cup of warm milk
20. 2 to 3 drops of Kewra essence
21. Salt to taste
22. 4 to 5 tablespoon oil
23. Enough Flour kneaded into a dough to seal the vessel lid

Method

1. Marinate the mutton with the chopped chillies, chilli powder. Garam masala , ginger garlic paste, yogurt & fresh coriander and set aside for a 4 to 5 hours.
2. Add ½ cup water to the tomato and boil covered till tender. When cooked blend & strain to get a tomato puree
3. Wash & soak the rice for about 20 min. Par boil the rice in excess water, with a pinch of salt,  till half done. Then drain and set aside.
4. Grind Muskmelon & poppy seeds to a paste
5. Heat oil in a heavy base pan. Fry the onion till golden brown.
6. Add the ginger garlic paste and cook for another 2 to 3 minutes.
7. Add the muskmelon & poppy seeds paste and cook for another 2 minutes
8. Next the tomato puree & salt to taste are added & cooked till the gravy thickens & oil starts to show on the surface.
9. Add the marinated mutton and cook for 5 to 10 minutes till the water dries. Add just enough water and pressure cook the meat is cooked.
10. Open the cooker and dry the gravy completely on high heat.
11. Take a vessel with a lid.
12. Layer in the rice & meat preparations in alternative layers
13. Ensure that the top layer is rice
14. Sprinkle the saffron milk within the layers & on top.
15. Sprinkle the kewra essence and then cover with a tight lid.
16. Seal the sides of the lid with flour dough to make the vessel airtight
17. Cook on high heat for 1  to 2 minutes then reduce the flame and allow the Biryani to “Dum’ for a bout 30 min.
18. Dum basically refers to the process of  letting the Biryani dish breathe in its own aroma or juices to make it more flavorful.