1 kg Mince or Chicken mince 2 ½ cups basmati rice. Cook dry with 1 teaspoon ginger garlic and 1 tablespoon oil Like you do for samoosa Keep aside
Boil. Rice as normal Fry half onion with Jeeru (Cumin) and ghee (Clarified butter) And wagaar the rice Keep 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 u using Masoor (Back lentils) reduce the vege) Keep aside
Take ½ cup oil or ghee (Clarified butter) 1 tablespoon salt 1 full teaspoon tumeric 1 teaspoon ginger garlic 2-3 teaspoon Kashmiri chilli powder 1 teaspoon crushed red chilli 2 Cinnamon stick 2 Elachi (cardomom) 2 cloves 1 teaspoon whole Jeeru (Cumin) Few whole black pepers Bayleafs or curry leaves 2 slit green chillies 2 level tablespoon dhana jeera mix 1 teaspoon durbs or Kashmiri masala 1 level teaspoon biryani masala Braise till dry and remove 4rm stove 2 cool Add 2 onions fried in ghee (Clarified butter) (keep some aside for wagaar on rice) ½ can tomato puree ¼ cup lemon juice ½ cup yoghurt Fry 6-7 potatoes Saffron Add above to the mince marinate Add green chopped dhania (coriander) optional Add handful rice at bottom of pot Then all the marinated mince All the steamed vegetables Then rice. Sprinkle saffron water and essence Place fried potatoes (Boiled eggs can also be used optional.if you want use 1 cup vege and 1 steamed cup Masoor (Back lentils) for biryani style) Then the rest of rice Sprinkle the tinted rice over Sprinkle more saffron water Cover with foil Bake at180* for 1 ½ - 2 hours Enjoy with raito and fried papars Enjoy
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