Biryani Cake...and you may not have THIS recipe

Here goes .....

Ingradients

1. 1 Kg mutton ....cleaned
2. 500 Gm palak
3. 3 large Capsicums
4. 2 jharis of Dhaniya leaves
5. Some Tulsi
6. 1 Sweet Mango
7. 500 gm Dahi
8. 6 wonderfully white onions
9. 8 kernels of Garlic
10. 4 delightfully tight tomatoes
11. Red Chillies
12. Green chillies (5)
13. Garam Masala (the usual suspects powdered)
14. Garam Masala (Seperately ..Cloves, Cinnamon, Elaichi (kala and green), Tej Patta
15. 200 Gms of butter
16. 2 table spoons of Ghee
17. 2 Eggs
18. Saffron in cold milk
19. And before I forget ... The finest Basmati available (1 Kg)

Phase 1

Take the palak, dhaniya leaves, Capsicum, Mango, tulsi, green chillies. Cut them into fine pieces and grind them to fine consistency with a table spoon of cream in a mixie that works

Heat a wok, put in the butter and when it clarifies, put in 2 jullianed tomatoes, 3 kernels of garlic and the powdered garam masala (around 2 tea spoons will do ... so that the other natural flavours come out)

When crackling, pour in the Palak mixture with the Dahi and allow it to simmer for 2 minutes. put in salt to taste, let it boil for 5 minutes and set it aside to rest.

Take the Rice and parboil with a drop of ghee. Drain in muslin and set aside

Clean the wok (or take another one). Heat the Ghee and the remaining onions and garlic. Put in the full garam masalla and let it crackle. When delightfully brown, throw in the mutton and let the color fade. Now put in the tomatoes and salt to taste and set it on high heat till the entire juice is semidry and the mutton looks wonderfully red golden brown. Dont pay any attention to whether boiling has happened or not.

Phase 2

Take a large heavy base (prefereably non stick) tapela. Grease the same with some ghee or butter.

Take the 2 handfull of par boiled basmati and mix in 2 eggs. mix them to create some very eggy parboiled rice. Now coat this mixture into the base and sides of the Tapela

Now put in a layer of rice ...and follow it up with a layer of Palak and mutton...Repeat this till you are out of ingradients. Take care to see that the top layer is a thick layer of rice.

Now mix the Saffron well with the cold milk in a small bowl and sprikle the concoction on this top layer. Take your call whether you want some roasted almonds on it or not. I personally preffer this straight up.

Seal the Tapela with Atta or foil (atta priority) and slow heat this on the gas or burner for 1 hr 15 minutes.

Phase 3

Turn of the heat and let the Tapela rest for 15 minutes. Now break the seal and Turn Tapela upside down on a large dish. The biriyani will ease out like a piece of pie or something. Sprikle golden brown fried onions on this and other personal garnishing and serve ... hot.

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