• Rice 1 ½ cups
• Black Cardamom (Bari Illaichi) 1 piece
• Clove (Long) 2 – 4 pieces
• Yogurt 3 tbspns
• Yellow Colour Few drops
• Bay Leaf (Taiz Pattay) 1 piece
• Cumin Seeds Few seeds
• Red Chili 1 piece (dried)
• Cinnamon 1 piece
• Curry Leaves Few leaves
• Saffron Few strands
• Green Cardamom 1 piece
• Water to soak and boil
• Tomatoes Chopped 1 piece
• Cooking Oil for frying
• Onion Chopped 1 piece
• Black Peppercorns 4 pcs
• Biryani Masala 4 – 6 tbspns
• Meatballs 6 - 7 pcs

Boil salted water and add soaked rice. When they are 80 – 90 % cooked drain them and keep aside.

Heat oil and add whole garam masala along with some cumin seeds.

When they begin to splatter and onions and fry on low medium heat until they lose their stiffness.

Add tomatoes and mix. When tomatoes are cooked add 1 tbspn of Biryani masala and mix.

Add yogurt and rest of the Biryani masala and cook on low heat for 2 minutes.

Heat oil for frying and fry meatballs until they are slightly golden.

Take them out on an absorbent paper and then add them to the curry. Do not use water in your curry.

Mix and let them simmer. When gravy is pretty thick add rice and add few drops of yellow food colour and a pinch of saffron strands and cover your dish with an airtight lid.

Let it cook for another 5 minutes on very low heat.
Lift and serve.

by Pak101.com (few years ago!) / 1017 views