Zam Zam Biryani

Method 1

Ingredients

    For Mutton
  1. Mutton 1/2 kg
  2. Water 4 glass
  3. Ginger & garlic paste 1 tbsp
  4. Salt 1 tsp
  5. Green chilli 9
    Other Ingredients
  1. Chicken 1 kg
  2. Rice 750g (boiled with 3 tbsp salt)
  3. Mix vegetable 2 cups (Boiled)
  4. Onions 2 large (finely chopped)
  5. Thick greek yogurt 1 & 1/2 cup
  6. Dry fenugreek leaves 3 tbsp
  7. Green chilli 10 (grinned)
  8. Ginger & garlic paste 1 tbsp
  9. Red chilli powder 1 tsp
  10. Turmeric 1/2 tsp
  11. Garam masala powder 1 tsp
  12. Salt 1 & 1/2 tsp
  13. Kewra water 3 tbsp
  14. Yellow food colour 1/2 tsp
  15. Oil 1 cup

Ingredients

  1. In a pan add mutton, water, ginger & garlic paste, salt, green chilli and cook till the meat is tender, keep aside.
  2. Heat oil add onions, ginger & garlic paste and fry till golden on high flame.
  3. Now add dry fenugreek, garam masala powder, salt, red chilli powder, turmeric, green chilli paste, yogurt, mix and cook till the oil comes on the surface, on high flame.
  4. Then add the chicken and wait for it to get white on high flame.
  5. Add the cooked mutton with the remaining stock (if you do not have the meat stock then add water 1 cup), mix well wait for boil on high flame, then cover and cook on low to medium flame till the oil comes on surface and chicken is cooked.
  6. Now add the boiled veg mix well.
  7. In a large pan add half boiled rice, chicken curry mixture then remaining rice, mixture of kewra water and food colour, cover the lid with a tea towel and place on the pan, simmer for 10 minutes on high flame and 5 minutes on low flame.
  8. Serve hot.

Method 2

Ingredients

  1. Oil 3/4 cup
  2. Whole garam masala (whole spices) 1 tbsp
  3. Dried fenugreek leaves 1 tsp
  4. Yogurt 1 cup
  5. Chicken (12 pieces) 1 kg
  6. Green chili (Ground) 1 tbsp
  7. Salt 1 tsp
  8. Mixed vegetables 1 cup
  9. Onion (brown) 1 cup
  10. Mutton ½ kg
  11. Ginger garlic Paste 1 tbsp
  12. Rice (boiled) 750 g
  13. Coriander leaves half bunch (chopped)
  14. French fries 1 cup
  15. Eggs (boiled) 2 - 3
  16. Kewra water 1 tsp
    17. Yellow food color 1/4 tsp

Ingredients

  1. Heat 1/2 cup oil and fry whole spices for a minute.
  2. Add dried fenugreek leaves, yogurt, chicken, 1/2 tbsp green chili paste and salt.
  3. Cover and cook till chicken done.
  4. Add in mixed vegetables and brown onion. Keep aside.
  5. Boil mutton with ginger garlic paste, salt and remaining green chili paste. Cook till tender.
  6. Add to chicken mixture and cook for 5 minutes.
  7. Take a large pan, spread quarter cup oil, one layer of rice, cooked chicken and mutton mixture.
  8. Sprinkle with coriander leaves, French fries, boiled egg and cashews.
  9. Cover with remaining rice, topped with a little oil.
  10. Mix the kewra water with yellow color and drop on rice. Leave it to simmer for 20 minutes.
  11. Serve hot with raita.