Biriyani (Recipe from Lucknow)

This is a truly authentic Biriyani recipe. The kewra can be di?cult to ?nd in the UK. Kewra water is distilled from the male ?owers of pandanus odoratissimus. It has a sweet perfumed odour similar to rose petals, but more fruity.

Ingredients

1. 750 g mutton
2.  2 large onions 
3.  3 cloves garlic 
4. 2.5 cm ginger 
5. 5 or 6 cloves 
6.  5 or 6 cardamoms 
7.  12 cm cinnamon
8.  10 to 12 pepper corns 
9.  2 small pieces mace 
10.  1 cup natural yogurt
11.  1 mug basmati rice
12.  1/2 tsp nutmeg
13.   6 or 7 drops kewra

How To Make:

• Wash the rice in cold water and spread it on kitchen towel to dry.
• Put all the ingredients except the rice and the nutmeg in a pan, add water and boil.
•  When the meat is cooked (be careful not to overcook the mutton), take it out of the pan then strain and use the stock to cook the rice.
• Fry 3 more cloves and 3 to 4 sticks of cinnamon in oil. 
• Add 24 the rice and fry for 3 to 4 minutes.
•  Add the meat and fry for another 3 minutes.
• Next, add 2 mugs of stock. When it has boiled, lower the temperature and simmer.
• When the rice is half cooked add 1/2 teaspoon of powdered Nutmeg mixed with a little milk, stir.
•  When the rice is fully cooked, add 6 to 7 drops of kewra. 
• Stir just before serving.
• Tips -Serve this dish with the Lucknow version of raita: mix a small carton of natural yoghurt with liquidised coriander leaves, 1/4 ?nely diced onion, 1 ?nely chopped green chilli and 1/2 tsp sugar. Salt to taste.........