Arabic Special Biryani

Ingredients:

1 kg- Mutton, cut in to big pieces

½ tsp. Black pepper powder

¼ tsp. Turmeric powder

1 tsp. All spice powder

4- Cardamom pods

6- Cloves

1 tsp. Black peppercorns

1- Dried lemon

2- Bay leaves

1- Cinnamon stick

1 large- Onion, finely chopped

¼ cup- Olive oil

2 cloves- Garlic, crushed

2 tsp. Ginger, crushed

Salt to taste

1 large- Carrot, sliced

1 tbsp. Tomato paste

¼ cup- Yogurt

¼ cup- Water

1 small- Tomato, chopped

¼ cup- Fresh Parsley or Coriander, finely chopped

3 cups- Basmati rice

Pinch of Saffron, soaked in ¼ cup Rose water

½ cup- Dry fruits (Almonds, Cashew nuts, Raisins)

Method:

1. Heat olive oil and Sauté onion.

2. Add garlic, ginger, Cardamom, cloves, cinnamon, Black peppercorns, bay leaves, stir and cook for 5 minutes.
3. Add mutton, dried lemon, salt, black pepper powder, turmeric powder, all spice powder, stir, and cook until meat brown.

4. Add tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.
5. In small pan shallow fry the carrot.
6. After 30 minutes add carrot to the mutton and cook until mutton is become tender.
7. In a deep pan bring to boil water with 1 tbsp. salt, and 1 tbsp. oil, add basmati rice, and boil it for 8 minutes. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.
8. In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange mutton pieces and carrot on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley or coriander and dry fruits on top, cover with parchment paper and aluminum paper.

9. Bake in preheated oven 350 F for 20 to 25 minutes.
10. Serve it with Arabic green salad.