Biryani From Scratch

Ingredients

750g rice & 750g Meat

1 cup oil

3 large onions

1 1/2 tbsp garlic

1 1/2 tbsp ginger

3 medium tomatoes

3/4 cup yogurt

1 tsp salt (or more to taste)

1 tbsp red pepper

1/2 tsp haldi (Tumeric)

1 tbsp coriander

1 tbsp cumin

1 tbsp garam masala

8-10 aloo Bukhara (dry plums)

2 large potatoes

1/4 cup fresh coriander

1/4 cup fresh mint (optional)

4-5 green chillies

Masala Prep

In another pot add below and cook on low heat:

• 1 cup Oil
• 3 large onions (fry until golden brown, then add next item)
• Set 1/3 of the fried onions aside
• 3 tbsp of garlic/ginger paste
• 3 medium tomatoes

Cook until fragrant, then add:

• 750g meat - chicken/veal/beef (up to you
• 3/4 cup yogurt
• 1 tsp salt
• 1 tbsp red pepper
• 1/2 tsp haldi (Tumeric)
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tbsp Garam Masala
• 8-10 Aaloo Bhukaray (dry plums)
• Add in fried potatoes made earlier

Cook until meat is tender

Rice Prep

3 cups of rice - Rinse & Soak & set aside

Bring large pot of water to a boil with:

• Splash of lemon juice
• Salt 

Once Water is boiling, add rice. Watch closely 

Only cook until 3/4ths complete. 

Drain & Set Aside

Potatoes Prep

• 2 large potatoes I quarters
• Fry & put aside

Assembly

• Slightly oil a large pot or baking dish (with cover that can go in the oven)
• Add a thin layer of your masala to the dish 
• 3/4th of the rice you prepared
• Top with remaining masala you prepared
• On top add:
• Sliced tomatoes (round circular)
• 1/4 cup Chopped mint 
• 1/4 cup Chopped coriander
• Green chillies sliced lengthwise
• 1/2 of the Fried onions that you set aside 
• Top off with remaining 1/3 of rice
• On top of rice add:
• (Optional)mix: 3 tbsp milk & 3 drops of Kevra essence
• Food colouring sprinkled on top
• Remaining fried onions you had kept aside

Now finish cooking on a low flame (or bake) until rice is cooked through