Ingredients
1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsen) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1 ½ to 2 tbs. garlic (Lehsen) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2.3 tbs. KEWR
½ tsp. yellow food color
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice
Instructions
Add mutton, salt and garlic (Lehsen)
cloves in a pot with 2 glasses of water. If you
are using chicken you can do with only one glass of water or less.
Cook on low flame till the
meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup
of oil / ghee till it is light brown. Add the rest
of the spices, yogurt and fry it little and then add the meat.
Simultaneously
soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it
aside.
Transfer
a little rice to a pot and on top of that add some of the meat masala
combo so as to make layers of rice and masala keeping rice layer at the
bottom and top.
Sprinkle on it a solution of KEWR, yellow food color, 1 tsp. of sugar and a pinch of
Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10
minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is
ready.
Serve with salad or Garlic (Lehsen) chutney and raita.
