ROSE BIRYANI

Preparation Method :

• Take the minced mutton with half of the ginger and garlic, red chilli powder, garam masala, coriander, mint, and salt. Mix well. Shape into about 12 koftas. Set aside.
• Heat oil in a saucepan and fry the onions till golden brown. Remove and place on an absorbent paper. When cool, crush half of the onions and reserve.
• Reheat the pan and fry the meatballs on medium flame, gently turn till they are evenly browned and cooked. Remove and set aside.
• Take a heavy bottomed pan and heat oil and add the whole spices with ginger- garlic. Adjust seasoning with salt and sauté for few seconds.
• Add the green chillies and fresh coriander followed by red chilli powder, coriander powder, cumin powder and salt and the meat pieces. Fry for about 10 minutes.
• Add the yogurt and keep stirring to prevent curdling. Fry till the oil starts to separate from the meat.
• Add a little water to the meat, cook, covered for about 20 - 25 minutes or until tender with 1 cup of gravy.
• Sprinkle the crushed onions over the meat together with 1 tablespoon rose water.
• Spread the par boiled rice over the meat. Sprinkle the balance rose water, saffron milk and the fried onion over the rice. Dot with ghee.
• Arrange the fried meatballs over the rice and cover with a tight lid. Cook on medium-high flame for about 2 minutes till the steam starts to form.
• Reduce flame to low and cook on dum at least for half an hour, until the dish is steaming hot and the rice done. Transfer to a warm serving dish.