Ingredients
- 1 kg Meat (lamb or goat)
- 3 cups Rice
- 3 Bay Leaf
- 5 tbsp Yogurt
- Red Chili Powder to taste Red Chili
- 1/2 tsp Mace
- 1/2 tsp Nutmeg powder
- 1 tsp Ground Black Pepper
- 6 Cardamom
- 6 Cloves
- 6 small pieces Cinnamon
- 2 tsp, paste Garlic
- 2 tsp, paste Ginger
- 1/2 tsp, for mutton and final preparation Garam Garam
Masala Powder
- 5 Cardamom
- 5 Cloves
- 5 small sticks Cinnamon
- 6 Peppercorns
- 4 Bay Leaf
- 4 tbsp Ghee
- Salt to taste
- 4 boiled, sliced into pcs Egg
- 6 boiled, small round Potato
- 1 tsp Rose Water Rose Water
- 1 tsp Kewra Water Kewra
- 1/2 tsp Lemon Juice
How to make Biryani
1. To make biryani, you have to prepare the mutton and rice separately. To prepare the mutton use ingredients from Mace to Garam masala powder. To prepare the rice use ingredients from Cardamom to Bay leaf.

2. Prepare the mutton: Wash the mutton thoroughly. Grind the dry masalas, from mace to cinnamon. Mix yogurt. Marinate the mutton for 3-4 hrs or overnight.

3. Prepare the rice: Meanwhile, soak the rice for 20-25 mins. Tie the masalas for rice (cardamom to peppercorns) in a cloth, and put it in a boiling water in a pan.

4. Add 2 tbsp of ghee. Add the rice. When half done, add a few drops of lime juice (to make the rice whiter). Boil the rice till it is 3/4 done. Drain out the water and place the rice in a flat plate to dry.

5. Make the Mutton: Heat oil and 2 tbsp of ghee (oil and ghee together will not burn the ghee quickly) in a pan.

6. Add ginger-garlic paste, red chili powder and fry for 5 min. Add mutton and salt. Cook till oil floats.

7. Add the left over marinade and cook till meat is tender. Sprinkle garam masala powder and dry the gravy.

8. Heat ghee in a flat bottomed pan. Add bay leaves. Add some rice over them with some muttons, potatoes, eggs along with the some gravy arrange them in layers.

9. Between the layers put rose-kewra water (not much otherwise it will taste bitter), garam masala powder and ghee.

10. Cover the lid. Put on medium heat for 15-20 mints.