PARSI BIRYANI

Preparation Method :

• Heat the oil in a kadhai; fry only half the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.
• In the same oil, fry the remaining onions till transparent. Add ginger-garlic paste and saute. Add red chilli powder and whole spices; saute slightly.
• Now add the lamb / chicken and cook on medium heat. When the water evaporates, add yoghurt gradually, bit by bit, till all is used up. 
• Add just enough water to cook the lamb / chicken till tender. There should be no gravy left.
• Boil the rice in plenty of water with salt. When almost done drain it.
• In a large vessel, spread a layer of rice, then a layer of cooked lamb / chicken, and some fried onions. Continue the layering till all the rice and lamb / chicken are used up. Top with fried onions.
• Mix the saffron with the yellow food colour mixture and pour it over the rice mixture. Do not mix the rice at this point.
• Bake in the oven for 30 minutes. Remove from the oven and immediately cover the rice with a wet cloth. Then place a lid on the vessel.
• Before serving, remove the cloth and lid and serve the biryani on a big, rice platter.