Biryani

Heat 4 tbsps. ghee and fry half the onions cut into slices till golden brown.

Grind and mix with the cleaned, cubed mutton in which all other ingredients have been added except milk and kewra.

Keep aside for an hour. Now boil until the curd has dried up and meat is tender.

Add a little ghee and fry till brown.

Boil rice until half cooked. Remove.

Heat ghee and fry remaining onions, add the half cooked rice.

Top with meat mixture. Mix the milk with a little saffron and a few drops of kewra.

Pour over the biryani.

Remove from flame, seal the lid with dough and put live coals on top till done.