Ingredients: Rice 3/4 kg Coriander leaves 1/2 bunch chopped Preparation: Marinate meat with papaya, ginger / garlic and salt for an hour. Heat oil and fry onion crisp and remove. In the same oil fry whole spices add haldi, chilly powder, zeera and the marinated meat. Mix tomatoes and cook till thick gravy remains and meat done. Boil rice till half done with salt to taste.In a pan, spread meat mixture, pour on this curd, place potatoes, aloo Bukhra, spread rice over this, sprinkle yellow color, spread boiled eggs all spices, coriander leaves, spread with remaining rice and put on dam. Do not spoil the layers. Dish out biryani with a flat spoon. Serve hot with raita and kachomber. |
