1 kg Mince or Chicken minceCook dry with 1 teaspoon ginger garlic and 1 tablespoon oilLike you do for samoosaKeep aside Boil. Rice as normal 2 ½ cups f basmati rice don't forget 1 teaspoon vinegar 1 teaspoon oil Fry half onion with Jeeru (Cumin) and ghee (Clarified butter)And wagaar the riceKeep 2 tablespoon aside colour tint it yellow colouring For last as a garnish
Steam 2 cup of mixed vegetables with salt (see note below if you making biryani style use 1 cup vege and 1 cup steamed Masoor (Back lentils))Keep aside Take ½ cup oil or ghee (Clarified butter)1 tablespoon salt1 full teaspoon tumeric1 teaspoon ginger garlic2-3 teaspoon Kashmiri chilli powder1 teaspoon crushed red chilli2 Cinnamon stick2 Elachi (cardomom)2 cloves1 teaspoon whole Jeeru (Cumin)Few whole black pepersBayleafs or curry leaves2 slit green chillies2 level tablespoon dhana jeera mix1 teaspoon durbs or Kashmiri masala1 level teaspoon biryani masalaBraise till dry and remove 4rm stove 2 coolAdd2 onions fried in ghee (Clarified butter) (keep some aside for wagaar on rice)½ can tomato puree¼ cup lemon juice½ cup yoghurtFry 6-7 potatoesSaffronAdd above to the mince marinate Add green chopped dhania (coriander) optionalAdd handful rice at bottom of potThen all the marinated minceAll the steamed vegetables (if biryani style add 1 cup steamed Masoor (Back lentils) and 1 cup vege)Then rice. Sprinkle saffron water and essencePlace fried potatoes(Boiled eggs can also be used optional..also 1 steamed cup Masoor (Back lentils) for biryani style)Then the rest of riceSprinkle the tinted rice overSprinkle more saffron waterCover with foilBake at180* for 1 ½ - 2 hoursEnjoy with raito and fried paparsEnjoy
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