Qeema Biryani

Ingredients		Method
Mutton, minced 500 gm Basmati rice, soaked   2 ½ cup Cloves 5 – 6 Cinnamon stick1 inch piece Star anise 1 Black cardamoms 2 – 3 Green cardamoms  4 – 5 Bay leaves  2 Black peppercorns   5 – 6 Caraway seeds 1 tsp Ghee   3 tbsp Salt   to taste Oil   3 tbsp Ginger, finely chopped   1 tbsp Garlic, finely chopped   1 tbsp Red chili powder    1 tbsp Dill    2 – 3 tbsp Fresh fenugreek leaves1 cup Fried onions1 cup Garam masala powder   2 ½ tsp Yogurt1 cup Ghee2 tbsp Green chilies,slit4 – 5 Ginger,cut into thin strips   1 inch piece Fresh mint leaves   45 Eggs,boiled &sliced   2		Heat water in a pan. Add cloves, cinnamon, star anise, black cardamoms, green cardamoms, bay leaves, black peppercorns and caraway seeds. Add 1 tbsp ghee and salt and mix. Drain and add the rice and mix well. Let the rice cook.   Heat 3 tbsp oil in another pan. Add ginger and garlic and sauté till fragrant. Add mince and sauté and add 1 cup water and mix well. Add red chili powder, turmeric powder and salt and mix. Chop dill and fenugreek leaves, and add to the pan. Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves.  Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. Put the remaining rice over it. Sprinkle ½ tsp garam masala powder and remaining mint leaves. Drizzle 1 tbsp ghee all around. Cover and cook on dum for 6-8 minutes. Serve hot