To marinate meat:
Mutton — 1 1/2 kg
Cloves — 7 to 8
Cardamom — 10 to 8 pods
Cinnamon — 4sticks
Shajeera (caraway seeds) — 1tbsp
White jeera — 1/2 tbs
Saffron (kesar) — 6 to 7 strings
Nutmeg — 1/4 tbsp
Mace — 1/4 tbsp,
Ginger, garlic paste — 2tbsp
Yogurt — 400 g
Lemon — 1 medium sized
Haldi — 1 tbsp
Red chilli powder — 1 tbsp
Potatoes — 1/2 kg
Brown onions — 250 g
A pinch of garam masala
Ghee — 1/2 kg
Salt to taste
Rice for biryani — 1kg
Kneaded atta for dum
-Mix all the above ingredients and set it aside for an hour or more.
-Put this is into a vessel. Now, put some ghee on top of it.
-Par boil the rice and keep aside.
-Now, fry onions until they brown and put this on top of the marination.
-Remove some marninated mix and keep aside.
-Take 1/4 quantity of the parboiled rice and put it on top of the first marination. Then add the rest of the meat marination that you had kept aside.
-Again layer the rest of the cooked rice on top.
-Reduce flame and place the vessel on the tawa for an hour.
-Serve with mint leaves and onions.