Ingredients
1kg/2¼lb basmati rice, washed under running water for at least 15 minutes and strained
350g/12oz ghee
salt
150g/5oz coarsely chopped red onions
100g/4oz flaked almonds
2kg/4½lb mutton morsels (or lamb or goat)
250g/9oz natural yoghurt
100g/4oz cream
100g/4oz cashew nuts
100g/4oz raisins
90g/6 tbsp chopped fresh mint leaves
110g/8 tbsp chopped fresh coriander leaves
2 tbsp lemon juice
a pinch of saffron threads soaked in 2 tbsp water
a few drops of rosewater
plain flour
vegetable oil
150g/5oz finely sliced red onions
small packet of silver leaf, to garnish
For the masala:
10 cardamom pods
10 cloves
4 blades of mace
10g/1/3oz ground cinnamon
For the purée:
40g/1½oz root ginger, peeled
40g/1½oz cloves of garlic, peeled
2 tsp chilli powder
Method
1. Soak the washed rice in fresh water for 1 hour. Meanwhile, dry roast all the spices for the masala in a frying pan over a low heat, then grind them to a powder in a food processor or blender. Mix together all the ingredients for the purée.
2. Drain the soaked rice thoroughly. Heat some of the ghee in a large wok or shallow frying pan and sauté the rice for 2 or 3 minutes until each grain is coated with ghee. Add enough water to just cover the rice (I emphasise you must only just cover the rice with the water). Season to taste with a little salt and then cook the rice gently until the water has evaporated. At this point the rice will still be slightly undercooked. This is correct. Remove from the heat and keep to one side while you prepare the mutton.
3. In a large heavy-based flameproof casserole with a lid, heat some ghee and fry the chopped onions. Stir in the masala powder and cook for 2 or 3 minutes, mixing well. Stir in the purée and cook for 2 or 3 minutes.
4. Stir in half the almonds, then add the mutton and season with salt. Stir in the yoghurt and a little water if the mixture seems dry. Cook gently until the mutton is tender and slightly dry. Stir in the cream and continue cooking gently.
5. Sprinkle half the cashew nuts, half the raisins and half the mint and coriander leaves over the mutton. Tip the rice on top, add the remaining raisins, mint and coriander leaves and mix them into the rice, and then level the top of the rice.
6. Sprinkle the lemon juice, saffron water and rosewater over the rice, then drizzle a little melted ghee over the top.
7. Make a stiff paste with plain flour, a little oil and water and knead it until it is like putty. Put a ring of paste around the edge of the casserole lid, making sure that there are no gaps. This will seal the casserole so that no vapour, steam or, more importantly, wonderful aromas can escape. Place the lid with its seal on the casserole and cook gently for 15-20 minutes.
8. Meanwhile, fry the sliced red onions in a little oil until they are crisp and golden. Put on one side. Fry the remaining cashew nuts and almonds in a little ghee until they are lightly toasted.
9. Just before serving the biryani, lay some of the silver leaf over the top and sprinkle on the toasted nuts and the crispy onions.
