Biryani Masala: Dry roast 2 bay leaves, 4 to 5 cloves, 1 tbsp caraway seeds, 1 tbsp white pepper, 1/2 inch mace, a pinch of nutmeg, 2 black cardamom, 4 small cardamom and 2 cinnamon stick. Make a powder in a mixer grinder. Take a large handi, grease it with ghee, add lemon juice (2 tbsp), 4 aloo bukhara, 3 tbsp garam masala and the prepeared mutton gravy. Cook for 2 minutes and add in 50 gms ghee, 1 cup milk, salt, mutton and potatoes. Add the fried onions. First layer of rice, sprinkle few drops of yellow water by hand, diluted saffron, some mawa and ghee. Second layer of rice, mostly white so only rice, some mawa, ghee, 1 cup milk, meat balls, egg and rose water or kewara water. Keep pot on large wok with water. Cook for about 10 to 15 minutes.
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