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Mughlai Biryani
Ingredients:
Sela Rice 500 grams
Mutton (Chest Piece) 700 grams
Yogurt 250 grams
Onion 1
Red Chili Powder 2 tbsp
All Spice Powder 1 tsp
Turmeric Powder 1 tsp
Cinnamon 4
Cloves 4-6
Green Cardamom 5
Whole Cumin Seeds 2 tsp
Cumin (Black) ½ tsp
Garlic Paste 2 tbsp
Fresh Coriander ½ bunch
Mint ½ bunch
Green Chilies 10-12
Eggs (Boiled) 6
Orange Food Colour as required
Dried Fruits as required
Clarified Butter or Oil 1 cup
Salt to taste
Method:
For making rice:
First take 500 grams of rice clean and wash the rice and soak it to 2 hours. Now take a pan add as required water , ½ tsp of cumin seeds (black) a pinch of salt and boil when the fragrance add 500 grams rice and boil the rice and when the rice is half done strain the rice and set a side.
For making korma:
Take a cooking pan add oil and heat the oil add 4 cinnamon sticks, 4-6 cloves, 5 green cardamoms, 2 tsp of cumin seeds when its tingling add 2 tbsp of ginger garlic paste,now add onions and fry all the ingredients Now add 700 grams of meatand roast it. Take 250 grams of yogurt add 2 tbsp of red chili powder, 1 tsp of all spice powder, 1 tsp of turmeric powder, 2 tbsp of garlic mix it well and add the mixture and roast it keep stirring now add as required water cook till the meat tender now gravy is thicken remove it to the flame and set a side.
For Layering:
Take 6 eggs and add orange food colour water. When the eggs are nicely coloured take it out from then fry the eggs on some oil take a cooking pan add korma half rice, 6 eggs , 10-12 green chilies ½ bunch of coriander ½ bunch mint leaves then add remaining korma at last remaining rice on top boiled and fried eggs, orange food colour and as required dry fruits steam for few minutes when its done dish out the rice and serve it hot
Ingredients:
Sela Rice 500 grams
Mutton (Chest Piece) 700 grams
Yogurt 250 grams
Onion 1
Red Chili Powder 2 tbsp
All Spice Powder 1 tsp
Turmeric Powder 1 tsp
Cinnamon 4
Cloves 4-6
Green Cardamom 5
Whole Cumin Seeds 2 tsp
Cumin (Black) ½ tsp
Garlic Paste 2 tbsp
Fresh Coriander ½ bunch
Mint ½ bunch
Green Chilies 10-12
Eggs (Boiled) 6
Orange Food Colour as required
Dried Fruits as required
Clarified Butter or Oil 1 cup
Salt to taste
Method:
For making rice:
First take 500 grams of rice clean and wash the rice and soak it to 2 hours. Now take a pan add as required water , ½ tsp of cumin seeds (black) a pinch of salt and boil when the fragrance add 500 grams rice and boil the rice and when the rice is half done strain the rice and set a side.
For making korma:
Take a cooking pan add oil and heat the oil add 4 cinnamon sticks, 4-6 cloves, 5 green cardamoms, 2 tsp of cumin seeds when its tingling add 2 tbsp of ginger garlic paste,now add onions and fry all the ingredients Now add 700 grams of meatand roast it. Take 250 grams of yogurt add 2 tbsp of red chili powder, 1 tsp of all spice powder, 1 tsp of turmeric powder, 2 tbsp of garlic mix it well and add the mixture and roast it keep stirring now add as required water cook till the meat tender now gravy is thicken remove it to the flame and set a side.
For Layering:
Take 6 eggs and add orange food colour water. When the eggs are nicely coloured take it out from then fry the eggs on some oil take a cooking pan add korma half rice, 6 eggs , 10-12 green chilies ½ bunch of coriander ½ bunch mint leaves then add remaining korma at last remaining rice on top boiled and fried eggs, orange food colour and as required dry fruits steam for few minutes when its done dish out the rice and serve it hot