Mutton Biriani
What’s in egg biriani! Nothing much. They call it biriani. It shouldn’t be called biriani. Without beef/mutton nothing should be called biriani.
Mutton Biriani: Cook the rice with whole garam masala. Then strain the water when it is almost cooked.
Then fry sliced onions and keep them separately.
Then heat oil in pan and add the mutton pieces in it. Then add ginger garlic paste and cook till the aroma changes. Then add Mutton masala you get in the market and cover and cook till mutton becomes soft.
Then add rice in a big pan, and add mutton pieces and fried onions. Like this mutton and rice should be placed in layers. Finally, add saffron soaked in raw milk from top in the pan Then sprinkle some keora water and rose water and cover the pan with the lid and seal the pan with flour dough. After 20 minutes it should be done as the aroma will be released and make you feel hungry.
Boil egg, and Potatoes. Remove the shell/skin, and fry the egg/potatoes with salt and turmeric and red chili powder.
Cook basmati rice in whole garam masala, strain and keep it to dry.
Fry thinly sliced onions and keep the onion aside.
Then in the same oil add bay leaf and other whole spices. Then add onion, tomatoes and ginger-garlic paste, salt, turmeric and red chilli powder and cook till the spice mixture becomes dry. Add water and cook for some time. Then add the fried potatoes and cook.
Then take a pressure cooker or a vessel where you put the rice first. Then add some gravy, fried onions and potato pieces. Then make another layer of rice and add eggs and potatoes and fried onion and gravy. Like this when the whole thing is set up. Just keep it on the gas stove for 10 minutes for the spices to mix up.
Jagoran 