1 kg. mutton or chicken
6 tsp. chili powder
2 tsp salt
5 tbsp. tomato puree
whole jeera, cinnamon sticks
cardamom pods
shah jeera
4 whole green chilies
1 level tsp. cr jeera
1 level tsp. cr dhana
1/2 cup yoghurt
egg yellow color
saffron
1/2 to 1 cup fried onions
1 tbsp. chilly garlic paste
1 tbsp. ginger garlic
1/2 cup lemon juice
1. Potatoes-cut in half, rub salt & turmeric & fry in deep oil till almost done. Boiled eggs. Boil 2 cups rice with 2 tsp. salt, oil & ghee till half way cooked only.
2. Boil 1 1/2 cups masoor with 1 1/2 tsp salt & turmeric till done. Add oil & more melted ghee to an oven pot. Sprinkle a handful of masoor. Layer the marinated chicken, den the potatoes, masoor, boiled eggs & rice. Mix some masoor & fried onions into the rice. Take 1/2 cup water & add saffron to it. Sprinkle over the packed pot of biryani. Cover tightly with foil. Cook on medium high on the stove for 1/2 hr. Add to a preheated oven on 220 for 1/2 hr and lower heat to 180 for 1 hr. Check that the biryani is well steamed and the liquid burnt out. Serve with papar, salads, raita & pickles.