1kg stewing beef
Half kilo beef shin
Half kilo prime rib
1 tablespoon meat tenderiser
Half litre sour milk
2 heaped table spoons ginger and garlic
Fresh curry leaves
5 bay leaves 2 teaspoons each( mustard seeds, cinnamon sticks, soomph, jeera, star anise)
6 pods Elachi (cardomom)
Handful of mint
Handful of dhania (coriander)
2 grated tomatoes
Few green chillies slit
4 tablespoons of mother in law masala
3 tablespoons red masala
1 tablespoon dhania (coriander) powder
1 tablespoon jeera powder
Half tablespoon turmeric
Few strands of saffron
6 sprigs of thyme
Fried onions and fried potatoes
Par cooked rice ( 4/5 cups)
Masoor (Back lentils) dhal cooked to your discretion
Marinate meat with above ingredients in a large bowl and let stand for a couple of hours for meat to tenderise.
Heat oil in a large pot and add marinated meat, along with 2 handfuls of fried onions. Cover and let cook, Do not add water yet, when the oil appears at the top of the pot , add half of the soaked Masoor (Back lentils) dhal (lentils), 4 heaped spoons of par cooked rice, place fried potatoes over rice and meat, then add about 200ml water cook for about 45-55 minutes,you can add water as required whilst stirring, as the water tends to dry up.
Remove from heat once meat is properly cooked.
Mix remaining Masoor (Back lentils) into rice, cup of fried onions, strand of saffron. Spoon rice over the top of meat, garnish with mint and dhania (coriander) and few blobs of butter here and there.Cover with foil, allow to steam on low heat in the oven for 1hour or until excess water has dried out but still remains moist.
Serve with breyani salad( carrots,onion, cucumber,chili vinegar)