• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Biryani2

1 to 11/2 kg mutton/chicken
1 kg Basmati rice
1/2 kg potato
1/2 kg tomato
250 grm. yogurt
1 tsp red chilli powder
4 tsp salt
4 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 Cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (Tezpatta)
250 grm. oil or ghee
8 green chillies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food colour
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)
Method
Slice the onions and fry them in oil until it is light brown. Take out half and keep to one side.
Add Garlic (Lehsan), Ginger (Adrak), salt, chilli powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
Fry this for about 5 minutes and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.
Peel the potatoes and cut them into large chunks. Boil until they are half cooked, drain then add to the meat, mixing well.
Cook the rice. When rice is cooked
Add chopped tomatoes, green chilies (whole), Mint