Ingredients
- 3 tablespoons clarified butter (ghee)
- 2 large onions, sliced fine
- 500g mutton, cut into pieces
- 1 tablespoon Ferns’ Biryani Paste
- 100 ml yogurt Salt to taste
- 400g Basmati rice 650 ml water
- Few strands of saffron, soaked in warm milk.
Method
- Fry the sliced onions in ghee till well browned.
- Put in the Ferns’ Biryani Paste and fry for a minute.
- Add the mutton pieces, a few at a time and fry well till brown.
- Add ½ cup water, yogurt and salt to taste and simmer till meat is tender and
- gravy is thick.
- Meanwhile, wash rice and add 650 ml of water.
- Bring to the boil on high heat then simmer till rice is almost done and water is
- absorbed. In a heavy greased casserole spread half the rice.
- Pour half the saffron liquid and then spread half the cooked meat evenly. Repeat the process.
- Cover tightly and bake in the oven for 30 minutes.