Serves 4 persons
Time Required 1 Hour Plus soaking time
INGREDIENTS:

Kaghan Basmati Rice

Salt
Lemon Juice
Cloves
Cardamon
Cinnamon
FOR THE YAKHNI
Mutton
Onion
Ginger Garlic Paste
Curd
Ginger Julienned
White Pepper Powder
Cardamon-Mace Powder
FOR THE GRANISHING
Onions Browned
Mint Leaves

400g
(Washed & Soaked for 30 Minutes)
As per taste
15 ml
8
6
5 cm

400g (Cubed)
200g (Chopped Fine)
25g
200 ml
10 gm
2 gm
2 gm

20 gm
5 gm (Chopped Fine)
COOKING METHOD:

Heat ghee in a handi and season with the whole garam masala. Add the chopped onions and fry till light brown. Add the mutton and ginger garlic paste and saute 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 is done. Drain out the water.

TO ASSEMBLE THE BIRYANI:
Take the handi with yakni and put it on low fire so that it is hot sprinkle the garnish and spread the rice on top. Cover with moist cloth and seal the lid with atta dough. Put the sealed handi on dum with live charcoal on top or in a pre-heated oven for 10 to 15 minutes.
The delicious Kaghan Yakhni Biryani is ready. Enjoy it with with cucumber raita.

 
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