Kutchi Biryani

Ingredient s	For 4	For 100
Mutton	500gms	12.5kg
Rice	400gms	11kg
Salt	to taste	100gms
Onions	115gms	2.8kg
Curds	200ml	5ltr
Garlic	a few flakes	30gms
Ginger	a small piece	55gms
Cumin	1/2 tsp	30gms
Cloves, cinnamon, cardamom	2gms	15gms
Saffron	a pinch	10gms
Fat	100gms	2.5kg
Stock	800ml	22ltr
Salt	to taste	100gms

Pick, wash and soak the rice. Wash and cut up the meat and soak it in curds for 20 minutes. Slice the onions. Soak the onions. Soak saffron in a little warm water. Grind garlic and ginger. Heat fat, fry sliced onions and remove. Add meat, ground spices, cloves, cardamom and cinnamon and cumin. Drain the rice. Add to meat and fry. Stir in hot stock. Add salt. Cover the pan tightly and cook gently. When rice is three – fourths cooked pour soaked saffron into the centre. Finish cooking. Serve hot, garnished with fried onions.