- 1 kg Mutton/Chicken
- 1 kg basmati rice
- 100 grm yogurt
- salt to taste
- 1 medium Onion
- 6 garlic cloves
- 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
- 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.
- Cook on a low flame till the meat is tender and the water dries.
- 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.
- Simultaneously soak the rice in water for half an hour.
- Boil the rice till they're half cooked, drain the water and keep them aside.
- Add the cooked meat to the sautéed onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
- 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.
- Sprinkle on it a solution of kewra, yellow food color and pinch of Sugar.
- Keep it covered and on a low flame.
- Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready.
- Serve with salad or garlic chutney.
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