- Yield: 6
- Prep Time: 60 minutes
- Cook Time: 40 minutes
"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."
- Beef/Mutton/Chicken - 1/2 kg to 3/4 kg(chunks with bones)
- Basmati Rice - 1/2 kg to 3/4 kg(washed and sacked in water for 30 minutes)
- Salt - 3 tablespoons
- Onion(medium) - 5(finely Chopped)
- Tomato(medium) - 4(finely Sliced)
- Potato(medium) - 4(peeled and cut into two)
- Ginger - 3 tablespoons(finely chopped)
- Garlic - 1 tablespoons(paste)
- Yogurt - 1 cup(whipped)
- Oil/Ghee - 1 to 1/2 cups
- Phool Bombay Biryani Masala - 1 Packet
- In a saucepan, fry onions in preheated oil/ghee till golden brown. Add tomato and cook until the oil separates.
- Now add meat, yogurt, ginger, garlic, potatoes and Phool Bombay Biryani Masala and cook for 15 minutes.
- Add 1 to 2 cups of water. Cover and simmer until the meat is tender.
- Raise the flame and cook till masala and oil/ghee are separate.
- Dissolve 3 tablespoons of salt in 12 glasses of water. Boil rice in a separate soucepan and when the rice is 3/4 done, drain in a stainer.
- Spreed two layers of cooked meat and masala over the rice.Cover and cook over a low flame until the rice gets tender.
- Mix the meat and rice.