MALABAR MUTTON BIRYANI

1. Marinate mutton pieces with onion, 2 tbsp Curd, 1/2 tsp Turmeric powder, Pepper powder, Lemon juice, Garam masala and Salt. Keep for 1 hour. Heat ghee in a pan. Cook onions until brown. Add crushed ginger, garlic and green chillies and cook for 3-4 mins. Add ½ cip chopped tomatoes, salt to taste and stir. When tomato becomes soft, add garam masala. After 3 minutes, add marinated mutton pieces. Mix well. Add 1/4 cup water and cook.

2. Grind ingredients for white paste - 3 tbsp grated coconut, 6-7 cashew nut, 1-2 tsp Poppy seeds - with 2 tbsp water. Add the paste when mutton is cooked. Add chopped coriander leaves (1tbsp) and mix well. When mutton is tender, remove from fire.

3. Rinse rice and soak for 25 minutes. Drain water completely. Heat ghee in a wide and deep pan. Splutter whole masala (cinnamon, cardamom and cloves). Fry the rice. When the rice starts crackling, add hot water, salt and lemon juice. Cook till water dries up. Spread the rice on a tray.

4. Heat oil / ghee in a deep small pan. Fry the cashews and raisins till the cashews becomes brown and raisins plump. Fry the onion till it becomes golden brown. Drain it on a paper towel.

5. Preheat the oven to 180 degree 10 minutes before baking the biryani. Apply some ghee to a deep and wide baking dish. Spread one layer of masala first and a layer of rice on top of it. Repeat the same. The top layer should be rice. Drizzle ghee and sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers. Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions, nuts, raisins. Recipe by chef Avinash Jha, Jaypee Vasant Continental, New Delhi