JANGLI BIRYANI
Ingredients
1: chicken breast 1/2 kg (cut in 2 inch)
2: mutton 1/2 kg (boiled completely 100% with salt 1/2tsp)
3: thick greek yogurt 1 cup
4: tomatoes 3 small (sliced)
5: onion 1 large (finely chopped)
6: ginger & garlic paste 1 tbsp
7: bullet green chilli 3
8: coriander powder 1 tbsp
9: red chilli powder 1 tsp (heaped)
10: turmeric 1/2 tsp
11: cumin powder 1 tsp
12: kewra water 2 tbsp
13: yellow food colour 1/4 tsp
14: garam masala powder 1 tsp
15: salt 1 & 1/2 tsp
16: mace 1/4 tsp
17: nutmeg 1/4 tsp
18: carrots 2 medium (peeled and boiled)
19: peas 1 cup (boiled)
20: potatoes 2 large (peeled, cut in cubes & boiled with 1/2 tsp salt)
21: eggs 3 boiled (slice for garnishing)
22: oil 1/2 cup
23: mint handfull
24: rice 750g (boiled with salt 2 tbsp)
Instructions
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JANGLI BIRYANI
1: heat oil fry the onions, till light golden.
2: add ginger & garlic paste, tomatoes, red chilli, coriander powder, cumin powder, turmeric, salt, stock of the meat 1/2 cup mix well and cook on high flame till the oil comes on the surface and the tomatoes are softened.
3: now add the chicken and fry it for 4 to 5minutes on high flame.
4: then add the mutton, yogurt mix well and cook on high flame till the oil comes on surface.
5: add mace, nutmeg, garam masala powder, potatoes, peas, carrots, stock 1/2 cup mix and cook on high flame till the oil comes on the surface.
6: now add green chilli, mint mix and close the flame.
7: add the boiled rice on the curry top it with kewra water and colour, cover the lid with a tea towel first 10 minutes on high flame and the 5 minutes low flame simmer.
8: garnish it with boiled eggs.
9: serve hot with mint chutney.
