Mughlai Biryani

 

Mughlai Biryani recipe by Syeda Abida Qamar
With its exotic fragrance of fresh ginger, whole black pepper and fresh green chilies this is one dish all curry lovers must taste

INGREDIENTS:
* Mutton/chicken 1 kg
* Basmati rice    1kg
* Yogurt  100 grm
* medium onion 1pes
* Garlic clove    6pes
* Ginger paste  1 tbs
* Small ilaichi   9pes
* Salt to taste
* gralic paste
* Oil or ghee
* Kewra few drops
* Yellow food color two pinch



PREPARATION:
* Add lamb, salt and cloves of garlic in a bowl with two cups of water. If you are using chicken, you can do with only one cup of water.
* Cook on low flame until meat is tender and the water runs dry.
* Take one medium. Slice and fry in about 4-5 tablespoons of oil, even in light of Brown. Add rest of milk and spices and cook a little.
* At the same time soak rice in water for half an hour.
* I boil rice cooked a half until they,
* Drain water and keep aside.
* Add to cooked meat sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water evaporated,
* Transfer rice to a little pot, on top of that add some of the meat / masala combo. Make of these layers. The way I do are usually Almost half of the rice in, add all the meat / masala then top that off with the rest of the rice.
* Sprinkle it to find a solution for kewra, yellow food color and a little sugar level.
* Keep it covered and on low heat.
* Maintaining a sealed container – you’re trying to steam cook the rice. When Rice and Biryani is ready.
* Serve with salad or garlic