Biryani
INGREDIENTS
- Meat gosh 1kg
- Aloo 3-4 medium sized
- Egg- 3
- Onion-4-5 medium size
- Tomato 3
- Ginger garlic paste 1tbsp
- Coriander powder 1tsp
- Chilli powder 1tsp
- Tumeric 1tsp
- Salt as per taste
- Oil
- Curd - 4-5 tsp
- Green chilli 4-5
- Tej paan 2
- Launvug-4
- Black pepper -5-7
- Jeera 1tsp
- Flower 1
- Elachi 2-3
- Biryani masala (optional)- 1tsp
- Mint leaves
- Coriander leaves
- Bamasti rice
METHOD
Wash the meat and dry it for while. Cut a aloo in small size and finely chopped the onions - 3 , chopped tomatoes. Take one onion and slice it.
On other hand take a oil 6-7 tbsp and heat it up.
And fry aloo till slight golden brown and take it out in one plate and keep aside. In the same oil fry chopped onion ans fry till golden brown and take it out.
Take a juicer jar add curd, fried onion, and tomatoes and grind it
Boiled egg.
Now let makes biryani gosh, take a pressure cooker add gosh, ginger garlic paste, and dry masala, Corrinder powder, chilli powder, salt, Tumeric, green chilli, sliced onion and mixture of curd, onion, tomato, Elachi and add 2 tbsp oil and mix it well now add biryani masala and mix all ingredients add 2-3 glass of water and cover it and allow to whistle 10-12 and cool it down.
If you see that gravy is not thick then burn the water till gravy become thick.
Till that cooked rice and drain off.
Now at bottom keep rice on that pour oil all round 2 tbsp then upper layer gosh then fried aloo, boiled eggs, birasta (fired onion - optional) mint leaves, Corrinder leaves and then again rice.
Now for dum the biryani, cover with kitchen towel on that cover with lid, so that air wont come our from it.
Allow to dum on slow- medium flame for 20-25 mint. Dont open quickly. Let it cool down at normal temperature.
Granish with birsta and Corrinder leaves.
