Kenyan Biryani

Ingredients

 * 1 kg Mutton/chicken
 * 1 kg Basmati rice
 * 100 grm Yogurt
 * Salt to taste
 * 1 medium onion
 * 6 Garlic clove
 * 1 tbs ginger paste
 * 8 small illaichi (Green Cardamom)
 * 1 tbs garlic paste
 * 10 cloves
 * Oil or ghee
 * Kewra few drops
 * Yellow food color two pinch
 * Sugar a pinch

Directions

 * 1) Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
 * 2) Cook on a low flame till the meat is tender and the water dries.
 * 3) Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. #Add the rest of the spices, yogurt and fry it a little.
 * 4) Simultaneously soak the rice in water for half an hour.
 * 5) Boil the rice till they're half cooked, drain the water and keep them aside.
 * 6) Add the cooked meat to the sautéed onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
 * 7) When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
 * 8) Sprinkle on it a solution of kewra, yellow food color and pinch of sugar.
 * 9) Keep it covered and on a low flame.
 * 10) Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready.
 * 11) Serve with salad or garlic chutney.