Kashmiri Biryani Recipe

Ingredients:
Mutton - 750 gms
Basmati rice - 1 kg
Milk - 200 ml
Curd - 2 tsp
Dry ginger powder - 1 tsp
Bay leaf - 2
Ghee - 150 gms
Kewra essence - 1/4 tsp
Saffron - 2 gms, soaked in 1/4 cup warm milk
Red chilli powder - 2 tsp
Asafoetida - a pinch
Garam masala powder - 1/2 tbsp
Garam masala - 1 tbsp, Whole
Fennel seed powder - 1 tbsp
Fennel seeds - 1 tbsp
Sugar - 1/4 tsp
Salt as per taste

Method:
1. Fry asafoetida and mutton pieces in ghee.
2. Add curd and continue to cook for 10 minutes of medium-high flame.
3. Pour water and add salt to taste. Mix well.
4. Add chilli powder, ginger powder and bay leaf.
5. Fry for a few minutes and add 1/2 litre water.
6. Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
7. Simmer the mixture till the meat is done.
8. Remove mutton pieces and keep them separate.
9. Boil 2 litres of water and 2 tbsp salt.
10. Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
11. Put it in the boiling water.
12. Now add rice and cook on a low flame till half done.
13. Drain the rice and cool.
14. Alternately arrange mutton and rice layers in a baking tray.
15. Add milk and ghee. Sprinkle the saffron and the kewra essence.
16. Cook in a preheated oven, covered with a foil, for 20 minutes at 180C or 350F.