KHAIBAR BIRYANI

INGREDIENTS: 

Mutton: 1kg 

Ginger garlic paste: 2tbsp 

Onions: 3 (make paste) 

Coriander seeds: 2tbsp (fry and make powder) 

Elaichi powder: 1/2tsp 

Pepper powder: 2tsp 

Jeera: 1tsp 

Cinnamon powder: 1tsp 

Saffron: a pinch 

Fresh curd: 11/2lt 

Water: 2cups 

Ghee: 1/4kg 

Cloves: 20 

Basmathi Rice: 1kg 

Salt 

METHOD:

1. Cut mutton into small pieces.
2. Clean it and add salt, ginger garlic paste, onion paste and marinate it for 2hrs
3. Add coriander powder, cinnamon powder, elaichi powder, pepper powder, jeera, saffron, 1lt curd and 1cup water.
4. Add this to marination.
5. Take a pan. Now, spread mutton pieces evenly as a layer .
6. Take another pan, Heat half of the ghee and fry cloves. After that, pour this cloves along with ghee on mutton. Don't mix.
7. Add salt to 1cup of water and pour this water in rice and mix well. After that clean two times
8. Now, add remaining curd to rice.
9. Now, spread this rice evenly on mutton pieces.
10. Cover the pan with a plate and cook it on medium flame. When water evaporation starts then put the flame in sim and Dum.
11. Once curd is fully evaporated then, add remaining ghee and Dum rice for 15 more mins.

Note: This biryani has to cook only with curd without water.