Doodh Ki Biryani

1) Wash the mutton. Drain. Coarsely crush the ingredients under A, B and C in three lots and tie them in separate bundles of muslin cloth. Cook the meat in the milk and the three bundles. Stir frequently. A minute after the liquid starts to boil, add salt. Continue stirring for 3-4 minutes. Cook covered on medium-slow flame, stirring now and then till the meat is tender. Squeeze out the liquids from the bundles into the meat and remove the bundles. When done, the dish should have about 1.5 cups of liquid left. Take out 3/4th of a cup for later use. 2) Soak the rice for about 20 minutes. Drain it. Boil 2 litres of water with a little salt. Once the water starts to boil add the rice and cook for 5-6 minutes till the rice is half done. Drain and transfer to a flat dish. 3) Take a heavy bottomed pan and smear it with ghee. Place a little more than half the parboiled rice in the pan. Take out the cooked meat and place it over the rice. Spread the liquid in the meat over it. Cover with the remaining rice and sprinkle the 3/4th cup reserved liquid from the meat over the rice. Dot with ghee and cream. Cover tightly and place a heavy stone on the lid to prevent steam from escaping. 4) Cook for two minutes on high flame to heat the dish and then on medium-slow flame for 10-15 minutes till the rice is cooked. Serve hot.