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--Ingredients--
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 illaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch nal)
--Directions--
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 chutney.
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