Jungli Biryani

Ingredients

  1. Chicken breast 1/2 kg (cut in 2 inch)
  2. Mutton 1/2 kg (boiled completely 100% with salt 1/2 tsp)
  3. Thick greek yogurt 1 cup
  4. Tomatoes 3 small (sliced)
  5. Onion 1 large (finely chopped)
  6. Ginger & garlic paste 1 tbsp
  7. Bullet green chilli 3
  8. Coriander powder 1 tbsp
  9. Red chilli powder 1 tsp (heaped)
  10. Turmeric 1/2 tsp
  11. Cumin powder 1 tsp
  12. Kewra water 2 tbsp
  13. Yellow food color 1/4 tsp
  14. All spice powder 1 tsp
  15. Salt 1 & 1/2 tsp
  16. Mace 1/4 tsp
  17. Nutmeg 1/4 tsp
  18. Carrots 2 medium (peeled and boiled)
  19. Peas 1 cup (boiled)
  20. Potatoes 2 large (peeled, cut in cubes & boiled with 1/2 tsp salt)
  21. Oil 1/2 cup
  22. Mint handful
  23. Rice 750g (boiled with salt 2 tbsp)heat oil fry the onions, till light golden.

Recipe

  1. Add ginger & garlic paste, tomatoes, red chilli, coriander powder, cumin powder, turmeric, salt, stock of the meat 1/2 cup mix well and cook on high flame till the oil comes on the surface and the tomatoes are softened.
  2. Now add the chicken and fry it for 4 to 5 minutes on high flame.
  3. Then add the mutton, yogurt mix well and cook on high flame till the oil comes on surface.
  4. Add mace, nutmeg, garam masala powder, potatoes, peas, carrots, stock 1/2 cup mix and cook on high flame till the oil comes on the surface.
  5. Now add green chilli, mint mix and close the flame.
  6. Add the boiled rice on the curry top it with kewra water and colour, cover the lid with a tea towel first 10 minutes on high flame and the 5 minutes low flame simmer.
  7. Serve hot.