Directions

• Soak the rice in water for half an hour.
• Add mutton, 4 tsp salt and garlic (Lehsan) cloves in a pot with 2 cups of water for mutton or 1 cup for chicken.
• Cook on low flame till the meat is tender and the water dries.
• Fry the onion in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
• Boil the rice with 2 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
• Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
• Sprinkle on it a solution of Kewra, yellow food colour, sugar and saffron (zafran) soaked in 3 tablespoon. of water.
• Keep it covered tightly and leave on a low flame for about 10 minutes to steam cook.
• When the rice is done, the biryani is ready.
• Serve with garlic chtney and yogurt.