Biryani

Ingredients

• •1 kilogram mutton/chicken
• •1 kilogram basmati rice
• •100 grams yogurt
• •Salt to taste
• •1 medium onion
• •6 garlic cloves
• •1 tablespoon ginger paste
• •8 small green cardamoms
• •1 tablespoon garlic paste
• •10 cloves
• •Oil or ghee
• •Few drops kewra
• •2 pinches yellow food coloring
• •1 pinch sugar

Directions

1. 1Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do it with only one glass of water. 2. Cook on a low flame until the meat is tender and the water dries.
2. 2Take one medium onion. Slice it and fry it in about 4 to 5 tablespoons of oil until it is light brown. Add the rest of the spices, yogurt and fry it a little.
3. 3Simultaneously soak the rice in water for half an hour. Boil the rice until it’s half cooked, drain the water and keep it aside.
4. 4Add the cooked meat to the sautéed onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
5. 5When 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.
6. 6Sprinkle on it a solution of kewra, yellow food color and pinch of sugar.
7. 7Keep it covered and on a low flame.
8. 8Keep the pot tightly closed - you’re trying to steam cook the rice. When the rice is done, the biryani is ready.
9. 9Serve with salad or garlic chutney.