INGREDIENTS: Mutton Rice I kg mutton
or chicken, cut into large cubes 1/2 kg rice, soak in water for at least 2
hours 1/2 kg onions, finely sliced 1/2 kg potatoes, cut into halves or
quarters 1/2 kg curd 1/4 kg tomatoes, chopped into small
pieces or pureed Grind together: 1 1/2 inch piece of ginger 8-10 cloves garlic 6-8 large green chillies 2 ozs almonds, blanch, skin and slice
finely - optional 1/2 tsp saffron, roast and soak in a tsp
of lemon juice 1 lb ghee or oil 1/2 pkt Shan Biryani masala 1 bunch coriander, finely cut salt to taste Wash the meat and apply the ginger garlic paste and tomatoes. Fry the onions light brown and add the Shan masala, frying for
2 minutes. Add meat, potatoes, green chillies, coriander, curd and mix well. Add half
the quantity of saffron and allow the marinated meat to rest for
2 hours or overnight. Cook the meat on a slow fire till tender
then add the sliced almonds. Boil the rice with salt, till parboiled.
Drain off the water. Divide the meat into 2 portions. Use an
ovenproof dish, not too deep. Spread half the meat, then half the
rice and add 2 spoons of oil. Repeat the same again. Sprinkle
the balance of the saffron and little more oil. Cover and put in a
moderate oven, till rice is is done. Optional: At the time of boiling the rice, add stick of cinnamon,
few cardamoms, peppercorns and shahjeera,
type of cumim seed. Instead of saffron, a yellow food coloring may be used. At time of serving decorate the palao
with fried onions and slices of hard-boiled eggs and almonds.
Add meat and cook till water from the meat has dried up. Add 1 cup warm water and 1 1/2 tsp. salt and simmer 20 minutes. Add 2 more
cups warm water and continue simmering. When meat is nearly done, add 1 more cup warm water, if necessary, and continue cooking till
meat is tender and 1 1/2 cups gravy remains. Soak saffron in lemon juice. Boil potatoes in water for 1 minute. Remove, then fry them in oil till they are cooked and browned. Remove and keep aside. Divide rice into 3 equal portions. In a deep pan, pour 1 tbs. oil. Mix saffron and lemon juice mixture into 1 portion of rice and place it in bottom of pan. Over this spread half of meat mixture and gravy.
Divide second portion of rice into 2 equal parts. Spread one part over meat mixture in pan. Over this sprinkle half of reserved fried onion and all the fried potatoes. Cover with second part
of divided second portion of rice. Over this, place remaining meat and gravy. Mix 3 tbs. yogurt into third portion or rice and spread it over meat mixture. Pour 1 tbs. oil over it, cover pan and place in medium hot oven 250- F for 1/2 hour. For serving, spoon rice into a platter (or serve in same baking dish) and sprinkle remaining fried onions and fried raisins over rice.
Serves 8-10
