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Kashmiri biryani
Fruit and vegetables
2 tbsp ginger and
garlic
paste
1
lemon
, juice only
½
lime
, juice only
2 tsp ground
coriander
30g/1oz dried
cranberries
20g/¾oz fresh
mint
leaves
Tins, packets and jars
500g/1lb 2oz
basmati rice
150g/5½oz ghee, melted, or
vegetable oil
Cooking ingredients
½ tsp ground
turmeric
1 tbsp red
chilli powder
¼
nutmeg
, grated
1 tsp caster
sugar
1½ tsp
salt
¼ tbsp
salt
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)
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
Dairy, eggs and chilled
430ml/15fl oz plain
yoghurt
Meat, fish and poultry
1kg/2lb 4oz
mutton
from leg or shoulder, bone removed, cut into 2.5cm/1in cubes
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