Mughlai Biryani

Ingredients:

• 1 kg Mutton/chicken
• 1 kg Basmati rice
• 100 grm Yogurt

• Salt to taste
• 1 medium onion
• 6 Garlic clove
• 1 tbs  Ginger paste
• 8 Small ilaichi
• 1 tbs gralic paste
• 10 cloves
• Oil or ghee
• Kewra few drops
• Yellow food color two pinch
• Sugar a pinch

Instructions:

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