Cooking Time Preparation Time : 20
Cook Time : 40 Total Time : 60
Serves 4
Ingredients
- Chicken pcs or 1/2 kg Mutton (if using mutton boil it in 1tsp ginger/garlic n few whole garam masala) 1/2 kgs
- Onions (make golden brown crispy birista) 1/2 kgs
- Tomatoes (chopped) 6 nos
- Tomato puree 2 tbsp
- Dahi (Yogurt) 1/2 cups
- Chilli powder 1 tsp
- turmeric powder 1/4 tsp
- Salt 1 pinch
- Garam masala 1 tsp
- Few whole Garam masala (cardamon, cinnamon, bay leaves, cloves n black peppercorns) 1 tsp
- Ginger Garlic paste 1 tbsp
- Potatoes (halved n fried in birista oil til browned up) 4 nos
- Biryani Masala 1 tsp
- Rice: Basmati long grains Rice 1/2 kgs
- Salt 1 pinch
- Whole garam masala (cardamon, cinnamon, cloves, tej pattas n black peppercorns) 1 tsp
- Jeera (cummin seeds) 1/2 tsp
- Saffron strands 4-5 nos
- Lemon juice 1/2 tsp
- Ghee 3 tbsp
- any 5 food colors (red, orange, yellow, green n blue) 1 pinch
Directions
-
01 Take a pot put 3 tbsp oil which you fried birista with, keep on flame and add whole garam masala let it splutter
-
02 Add tomatoes and cook on med flame till its soft and paste formed
-
03 Add all spices, ginger garlic and dahi mix well add potatoes and cook on low or med flame…
-
04 Add meat, birista (remuv little, 1 tbsp of birista for rice) n tomato puree (n kip high flame if its watery)
-
05 When dried up a bit simmer if u are not mixing with rice
-
06 If mixing with rice do not simmer kip aside will simmer with rice….
-
07 Rice: keep a pot on flame with 6 cups of water, add whole garam masala and let boil when bubbling add salt, rice and jeera cook till almost done….
-
08 Keep ready a strainer beneath a pot, pour all rice with water on it n let all water get strained out….
-
09 In de same pot wich u boiled rice put half of the rice put 2 tbsp ghee and 2 tbsp used oil of birista if remaining, mix well
-
10 Add saffron with lemon juice mix well with rice, one each side of rice put little color n spread de color so rice is coloured in different colors…
-
11 In Meat masala pot pour rice add ghee 1 tbsp n stir slightly n spread rice evenly
-
12 Sprinkle remaining birista then spread coloured rice and little oil
-
13 Take baking paper or foil paper cut size of pot, and keep on the rice then put a lid
-
14 Keep the entire pot to simmer keep sumthing heavy on top so no smoke escapes…
-
15 If using charcoal can keep few charcoal on top and leave very few in the charcoal stove…
-
16 After 20mins you will get nice aroma of rice, check if smoke comes out as u open its done, if nt done keep more….
-
17 Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
-
18 Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
-
19 After 15 mins remove, separate rice from masala and serve
-
20 Serve wid raita or kachoomer…..
-
21 NB: if keeping rice and meat separate then simmer separately when both done…
