Kashmiri biryani recipe
 A melting pot of tender meat, rice, dried fruits and Kashmiri spices - this biryani is great for treating special guests to a feast. 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt½ tsp ground turmeric1 tbsp red chilli powder¼ nutmeg, grated1 tsp caster sugar1½ tsp salt1 lemon, juice only 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt ½ tsp ground turmeric 1 tbsp red chilli powder ¼ nutmeg, grated 1 tsp caster sugar 1½ tsp salt 1 lemon, juice only 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes500g/1lb 2oz basmati rice½ lime, juice only¼ tbsp salt150g/5½oz ghee, melted, or vegetable oil40g/1½oz raisins60g/2¼oz walnut halves4 green cardamom pods5cm/2in piece of cinnamon stick3 bay leaves1 tsp cumin seeds2 black cardamom pods (optional)2 tsp ground coriander1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or waterfew drops rosewater or kewra water30g/1oz dried figs and apricots30g/1oz dried cranberries20g/¾oz fresh mint leaves 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 green cardamom pods 5cm/2in piece of cinnamon stick 3 bay leaves 1 tsp cumin seeds 2 black cardamom pods (optional) 2 tsp ground 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 fresh mint leaves Method Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee.Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve.