Mince Biryani

INGREDIENTS

1 ½ cups Boiled rice, tinted with food colourWagaar (1 onion and butter/ghee (Clarified butter))3 Fried potato ¼'sMince fillingChopped dhania (coriander)
Mince filling:Oil2 tablespoon butter1 onion3 ripe tomatoes⅓ cup sour milk/plain yoghurt 500g mutton mince½-1 cup peas(depends how much u want)5 teaspoon chilli powder (adjust)2 teaspoon dhana Jeeru (Cumin)¼ teaspoon tumeric4 cinamon sticks6 whole Elachi (cardomom)½ teaspoon ginger and garlicSalt1 teaspoon red masala

METHOD

Braise onion, Elachi (cardomom) and cinnamon sticks in oil and butter till onions are soft and slightly browning. Add the mince and ginger and garlic and braise till white.Add spices and cook for a few minutes. Add tomatoes and peas and cook till tomatoes are done. Add the sour milk or yoghurt and cook for a few minutes till it dries up a bit. Add the fried potatoes and cook for 5 minutes.Place rice over, then wagaar.Cover with foil and a pot lid. Bake in a preheated oven for 45 minutes. Garnish with dhania (coriander) before serving.

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