Muslim biryani

Ingredients	Quantity
Pulao rice	4kg
Mutton ( with bones)	6kg
Potatoes	2kg
Cinnamon	20gms
Cardamom (black variety)	20gms
Pepper	20gms
Cloves	20gms
Sweet cumin	50gms
Cumin	40gms
Dried plums	250gms
Saffron	3 – 5gms
Orange colour	10gms
Turmeric	50gms
Coriander powder	50gms
Chilli powder	100gms
Hydrogenated fat	1 ½  - 2kg
Tomatoes	500gms
Curd	2kg
Ginger	100gms
Green chilli	100gms
Lime	6
Coriander leaves	1 bunch
Garlic	¼ kg
Onion	4kg
Bay leaf	5gms
Salt	To taste

Boil water (double the amount of rice) with bay leaf, one-third of sweet cumin, pepper, cloves, cinnamon, cardamom and salt. Add rice when water starts boiling. Boil for 2 minutes. Remove and drain off water into another vessel. Keep water aside. Clean and cut mutton and soak in curds mixed with crushed ginger, green chillies, garlic, coriander leaves, one-third cloves, cinnamon, cardamom and onion sliced and fried crisp till golden brown and powdered. Add quartered tomatoes. Peel and quarter potatoes. Half fry in hot fat. Fry in the same fat the remaining gram masala, coriander powder and red chilli powder, one-third of the turmeric and just before removing, the cumin. Pour over mutton and soak for 1 hour. In a heavy bottomed pan, put in the mutton and on top the fried potatoes. Over this, place parboiled rice. Add water in which rice was parboiled, pulp of dried plums, lime juice, colouring and remaining turmeric mixed together. Add salt as required. Seal and cook over a slow fire-preferably coal and with live coal on top of the lid. (It can also be done in an oven for 1 to 1 ½ hrs.) Remove from fire and keep till ready to serve. Break seal. Add saffron mixed with 1tblsp pure ghee and 1tblsp milk. Mix well and serve hot.