1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 Garlic clove
1 tbs Ginger paste
8 Small ilaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch
instructions
Add mutton, salt and garlic cloves in a pot
with two glasses of water. If you're using
chicken, you can do with only one glass of
water.
Cook on a low flame till the meat is tender
and the water dries.
Take one medium onion. Slice it and fry it in
about 4-5 tablespoons of oil till its light
brown. Add the rest of the spices, yogurt and
fry it a little.
Simultaneously soak the rice in water for half
an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.
Add the cooked meat to the sauted onions to
make the masala and cook uncovered for a few
minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of
that add some of the meat/masala combo. Make
layers of this. The way I usually do it is put
half the rice in, add all the meat/masala then
top that off with the rest of the rice.
Sprinkle on it a solution of kewra, yellow
food color and pinch of suger.
Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to
steam cook the rice. When the rice is done,
the biryani is ready.
Serve with salad or garlic
