Bombay Biryani

Ingredients:

Cloves
3/4 cup Oil or Ghee + 2 tbsp
1 tsp Salt
500 gms Mutton
1 cup Yoghurt
2 tsp Red Chilly powder
2 - 3 Onions
500 gms Rice cleaned and soaked
2 tsp Ginger / Garlic
2 tsp Ginger / Garlic
2 Potatoes cubed
Dried Plums 10 -12
Dried Plums 10 -12
2 cups Water Coriander leaves chopped


Description:

Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice, salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil and fry the onions till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spon and set aside. Put the meat with all the marinade in the same pan, cover and cook till the meat is tender. Stir and fry till the oil seperates. Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the meat mixture. Sprinkle the coriander leaves and remaining fried onions on top.

Biryani Recipe

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 illaichi

1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch

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Preparation

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 45 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.

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 chutney.