Mutton Biryani 50g Part of the culinary legacy of the Mughal empire, Biryani is one of the India’s finest rice dishes. Made with fragrant long grain basmati rice, a multitude of spices, yoghurt, fresh mint, coriander, saffron and marinated meat, it is cooked on a slow fire. The result? A delectable and aromatic explosion of taste and texture. Cooking time: 40 minutes Serves: 4 Dish Category: Main Course Ingredients: Edible common salt, Onion, garlic, ginger, mint, refined sunflower oil, Black pepper, Chilli, Cumin, Cassia Bark (TAJ), Clove, Caraway, Green Chilli, Black Cardamom, Sugar, Green Cardamom, Bay Leaf, Long Pepper, Turmeric, Ajwain, fennel Seeds, Lemon Powder, Flavour (Thatch Screwpine). How to make: - Cook rice for 4-5 minutes in 5 cups / 1 litre boiling water with salt and 1 tbsp oil till the rice is half done. Drain water completely and set aside. - Make a paste of curd and Suhana Mutton Biryani Mix. Marinate mutton with this paste for 1 hour and keep aside. - A: For pressure cook method: in a pressure cooker, heat remaining oil, add onion, and saute until golden brown. Add marinated mutton and saute for a minute. Add 2 cups / 400ml water and cook for 20 to 25 minutes or till done with little gravy left in it. - B: for stove top method: In a pan, heat remaining, oil, add onion, and saute until golden brown. Add marinated mutton and saute for a minute. Add 4 ½ cups / 900ml water and cook for 50 to 55 minutes (Time and quantity may vary depending on the quality of the meat) or till the mutton is cooked with little gravy left in it. - Place the mutton in a heavy-bottomed casserole or pan cover with rice. Sprinkle coriander, mint and saffron-infused milk on it. Cover and cook on low heat for about 10 minutes. Garnish with fried onions, mix well and serve hot with cold mint raita. BEST BEFORE 9 MONTH FROM PACKAGING

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