NAWABI BIRYANI

Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.

Now grind the fried onions and red chilies to a fine paste.

Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.

Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.

Remove, spread out to cool and remove the whole spices.

Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.

Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

Mix and serve hot garnished with chopped coriander & pudina.