Ingredients:

• 100 g – flour
• 10 g – Curd
• 1/4 kg – Ghee
• 2 cups – water
• Sugar syrup:
• 250g – Sugar
• 2 cups – water
• strands of Saffron
• Mutton Biryani:
• Ingredients:
• 350 g – Mutton
• 750 g – basmati Rice
• 1 cup – fresh Curd
• 2 – large Onions sliced
• 2 – flakes Garlic
• 3 – large Cardamoms
• 8 – Cloves
• 1 inch – Cinnamon
• 1 tbsp – Ginger paste
• 2 tsp – Black Peppercorns
• 1 tsp – Cumin seeds
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp -nutmeg powder
• a pinch of Turmeric
• salt to taste
• 100 g. – Ghee

Method:

1. To prepare the sugar syrup:
2. Boil sugar and water and make a thick syrup and add saffron strands.
3. Add curd and two cups water to the flour and mix well.
4. Cover and keep aside for at least 24 hours to ferment.
5. Heat the ghee.
6. Put the jalebi mixture into a cloth with a hole and gently pipe round-shaped jalebis directly into the hot ghee, fry till brown, strain the jalebi and put them immediately into sugar syrup.
7. Method for biriyani:
8. Bring 750 ml water to boil, add rice, salt and turmeric, cover and cook for 15 minutes.
9. Heat ghee and fry half onions till brown and add these to the rice.
10. Fry the remaining onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and cook on high heat for 5 minutes.
11. Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml water, and stir well.
12. Cover and simmer for about 10 minutes.
13. Remove from heat, stir in the curd and simmer for 5 minutes.
14. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes.

Recipe courtesy of Sify Bawarchi