Saadah 2

A melting pot of delicate meat, rice, dried fruits and Kashmiri spices - vast for treating different company to a feast. Ingredients: For the marinade 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt ½ tsp flooring turmeric 1 tbsp red chilli powder ¼ nutmeg, grated 1 tsp caster sugar 1½ tsp salt 1 lemon, juice only For the biryani 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes 500g/1lb 2oz basmati rice ½ lime, juice only ¼ tbsp salt 150g/5½oz ghee, melted, or vegetable oil 40g/1½oz raisins 60g/2¼oz walnut halves 4 inexperienced cardamom pods 5cm/2in piece of cinnamon stick 3 bay leaves 1 tsp cumin seeds 2 black cardamom pods (optional) 2 tsp flooring coriander 1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or water few drops rosewater or kewra water 30g/1oz dried figs and apricots 30g/1oz dried cranberries 20g/¾oz contemporary mint leaves Method: Mix the marinade foods collecti...