INGREDIENTS

Mince biryani

1.5 cups Boiled rice, tinted with food colour
Wagaar (1 onion and butter/ghee (Clarified butter))
3 Fried potato 1/4s
Mince filling
Chopped dhania (coriander)

Mince filling:
Oil
2tbs butter
1onion
3ripe tomatoes
1/3cup sour milk/plain yoghurt
500g mutton mince
1⁄2-1cup peas(depends how much u want)
5 teaspoon chilli powder (adjust)
2 teaspoon dhana Jeeru (Cumin)
1⁄4 teaspoon tumeric
4cinamon sticks
6whole Elachi (cardomom)
1/2 teaspoon ginger and garlic
Salt
1 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 5mins.
Place rice over, then wagaar.
Cover with foil and a pot lid. Bake in a preheated oven for 45mins. Garnish with dhania (coriander) before serving.

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