Biryani Garam Masala

Mutton / Chicken Biryani Recipe – Serves 4
Ingredients required:
Diced Mutton / Chicken (on the bone) – 300g
Onions – 2 medium (around 150g)
Tomatoes – 1 medium (around 100g)
Ginger – 1 inch
Garlic – 12-15 cloves
Green Chilli – 2-3
Mint Leaves – 5g
Coriander Leaves – 10g
Curd -2 tbsp.
Oil – 4 tbsp.
Basmati Rice – 250g
Lemon Juice – half a lemon.
For Garnish: Fried Mint Leaves, Fried Cashews and 1 tbsp. of Ghee.
Instructions before cooking the recipe:
Rice Recipe: Wash 250g of basmati rice. Add 650ml of water, 1 tsp of salt, 1 tsp of sugar and 1 tbsp. of oil. Mix well and cook until the water evaporates. Spread the cooked rice evenly and let it cool.
Marinating the mutton/chicken: Marinate 300g of diced mutton/chicken (on the bone) with 2 tbsp. of curd, juice of half a lemon and the entire contents of Meena Ki Fauj Biryani Masala packet.
Marinate the mutton/chicken for at least half an hour before cooking the recipe. For better results marinate the mutton/chicken overnight. Onions – Slice them thinly and keep aside.
Tomatoes, Ginger, Garlic and Green Chilli – Put in a mixer and make a fine paste – keep it aside.
Mint leaves and Coriander leaves – Chop finely and keep aside.
Recipe:
1. Heat 4 tbsp. of oil in a pan. Add only half of the thinly sliced onions and fry till golden brown and crispy. Keep it aside.
2. In the same oil, add the remaining (half) of the thinly sliced onions and fry till lightly brown. Add the paste of tomato, ginger, garlic and green chilli from the mixer. Add salt to taste (around ¼ tsp.) Fry till oil separation is seen and the paste is fully cooked.
3. Add the finely chopped coriander and mint leaves. Fry till oil separation is seen.
4. Add the marinated mutton/chicken. Add hot water (200ml. for mutton or 150ml for cooking chicken). Cover and cook until the mutton/chicken is cooked through.
5. Spread the cooked basmati rice on the cooked mutton/chicken in an even layer. Garnish with fried cashews, fried mint leaves, fried onions (which was kept aside earlier) and 1 tbsp. pure ghee. Cover with a heavy lid and cook on low heat until steam is seen escaping from under the lid (around 10 minutes).