350 g basmati rice , washed and soaked for 30 minutes . Salt to taste 25 ml lemon juice 8 cloves 6 cardamoms 5 cm cinnamon
For the yakni
400 g mutton , cubed 25 g ghee 5 g whole garammasala 200 g onions, chopped fine 25 g ginger – garlic paste 200 ml curd 10 g ginger, julienned 2g white pepper powder Salt to taste 2 g cardamom – mace powder
For the garnishing
20 g browned onions 5 g mint leaves, chopped fine
To prepare Yakni
Heat ghee in a handi and seasoned with the whole garammasala. Add the chopped onion and fry till golden brown . Add the mutton and ginger- garlic paste and sauté for five minutes. Add curd and fry for five minutes. Add the remaining ingredients and fry for two minutes. Add enough water and cook till the lamb is soft.
Bring enough water to a boil with salt, lemon juice, cloves, cardamom and cinnamon. Add rice and cook till three- fourths done. Drain out the water.
To assemble the biryani
Take the handi with yakni and put it on low flame so that it is hot. Sprinkle the garnish and spread the rice on top. Cover with a moist cloth and seal the lid with atta dough. Put the sealed handi on dum for 15 – 20 minutes ( or in a preheated oven for 10 - 15 minutes ) . Serve hot with cucumber raita.