PURANI DILLI KI BIRYANI

Preparation Method :

• Wash the meat and put it in a colander for the water to drain. In a heavy bottomed pan, heat ghee or oil.
• Add the mutton, quartered onions, garlic paste, yellow chilli powder, and salt and fry covered for about 10 minutes on medium-slow flame.
• Add about 2 glasses of water and cook covered on slow flame for about 25 minutes till the meat is about to cooked with ½ a cup of gravy.
• Boil the measured water with cloves, cardamom, cinnamon, and salt. Once the water starts to boil, add the soaked rice and cook for about 10 minutes.
• Mix yoghurt with ginger julienne, green chillies, saffron and a very small pinch of edible saffron coloured food colour.
• Spread the yoghurt over the meat. Spread the par-boiled rice over the yoghurt, without mixing.
• Sprinkle kewra water and 2 tablespoon ghee. Add little hot water to reach 1 inch above the surface of rice.
• Cover and cook on high flame for about 3 - 5 minutes and then on dum for about 25 minutes or until the meat and rice are done. Mix and serve hot.