Ingredients:

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

Directions:

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.

Bon Appetit!