CHEF'S CHOICE

Basmati Rice- 500g Mutton- 1 kg Mint leaves chopped- 4tbsp corriander chopped- 4 tbsp kashmiri red chilli powder-1 tsp Biryani Masala- 1tbsp Garam masala- 1tbsp Star anise-2 Green cardamon - 2 Black cardamom - 2 Caraway seeds- 1tsp Bay leaf- 4 Cinnamon  stick-2 Lemon juice- 2 tbsp yougurt- 250g Rose water- 1/4 cup kewda water- 1/4 cup saffaron milk- 1 tbsp Marinate mutton with yougurt, lemon juice, salt, ginger and paste, garam masala and biryani masala. Cut onion into slices and deep fry it till golden brown and keep aside. Soak rice atleast for an hour. Boiled water in a vessel with whole garam masala and then add basmati rice and cook till 70% done and keep aside. Heat ghee in a deep bottom pot add whole garam masala ginger and garlic paste, brown onion, kashmiri red chilli powder, mint chop, corriander leaves and curd. cook untill fat float on surface. Then add mutton with its marinade and cook till spices coat the mutton piece Now add sufficient quantit...