• 3 cups rice (soaked for 15 mins)
• Some water to boil rice
• 2 sliced onions
• 2 large onion chopped
• 1 cup oil
• 750 gms beef/ chicken/ lamb/ goat mincemeat
• 1 cup fresh peas
• 2 large potatoes, cubed
• 1 tbsp fresh crushed ginger
• 4 tbsp yogurt
• Few drops of kewra essence
• Few lemon slices
• Some fresh coriander
• Some yellow food color
• Some fresh mint leaves (optional)
• 4 green chillies
• MASALA
• Salt to taste
• 1 tspn cumin seeds
• 1 tbspn garam masala
• Few dry plums
• 1 tbsp coriander powder
• 1 tbsp fenugreek leaves
• A piece of cinnamon
• 2 big black cardamoms
• 4 – 6 green cardamoms
• 7 – 8 cloves
• 1 tbspn peppercorns
• 4 bay leaves
• Salt
• Red chilli flakes/ red chilli to taste
• 1 tspn turmeric
• FOR TARKA
• 1 onion sliced
• Few curry leaves
• 2 dried red chillies
• ½ cup oil

Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour.

Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

Boil rice to 3/4th strength Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

Cook covered for 5 minutes on low heat and serve hot with raita and salad.

by Pak101.com (few years ago!) / 1612 views