Moghlai biryani

Ingredients	For 4	For 100
Pulao rice	400gms	11kg
Mutton	500gms	12.5kg
Lime	1	12
Almonds or cashewnuts	50gms	1.25kg
Mint	a few spring	3 bunches
Coriander leaves	¼ bunches	3 bunches
Onions	115gms	2.8kg
Ginger	5gms	115gms
Green chillies (chop fine)	5gms	115gms
Garlic	3	Few flakes
Curds	225gms	5.6kg
Milk	100ml	2.35ltr
Red chilli (without seeds)	4 to 5	115gms
Turmeric	a pinch	10gms
Cardamom, cloves, cinnamon, bayleaf	2gms	15gms
Sweet cumin	a pinch	30gms
Saffron	a little	10gms
Wheat flour paste	enough to seal pan

Wash, clean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat the fat. Fry onion till golden brown and crisp, remove. Add bay leaf, ground masala and fry. Add meat; fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three-fourths cooked. Add salt. Strain curd with a fine piece of muslin. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint. Add lime juice and mix well. Add curds mixture to mutton. Stir well. Dissolve saffron in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. Place in an oven 143^oC (300^oF) for one hour and serve very hot.