Ingredients:
- Mince ½ kg
- Fried Onions 1 Cup + 2 tbsp
- Salt 1 & ½ tsp or to taste
- Red Chili Powder 2 tsp or to taste
- Turmeric ½ tsp
- Ginger garlic paste 2 tbsp
- Cumin Powder 1 ½ tsp
- Cinnamon 1-2 stick
- Black Lentil 1 Cup (Boiled till done only)
- Coriander Powder 1 tsp
- Whole Spice Powder 1 tsp
- Green Chilies 5-6
- Oil ½ Cup
- Fresh Coriander 1/4 Cup
- Water ¼ Cup
- Milk ½ Cup + Food Color A good pinch
- Food color 1 pinch
- Yogurt 1 Cup
- Black pepper Corn 6-8
- Cloves 6-8
- Green cardamom 4-5
- Ghee 2-3 tbs or as required
- Mint leaves 2 tbsp
- Kewra Essence 1 & ½ tsp
- Star Anise Powder 1 tsp
- Bay leave 1
- Rice 2 ½ Cup (Soaked for 1 hour, 3/4th boiled with 1 tsp salt)
Directions:
In a pan heat oil and whole spices (peppercorn, cloves, cinnamon, cardamom and bay leave). When aromatic add GGP and fry. When GGP changes its color add mince in it along with Turmeric, red chili powder, coriander powder, cumin powder and mix well.
Add yogurt and salt in mince and cover the lid. Once the water dries up and mince is about to done add fried onions, green chilies, and mix well till oil leaves the sides.
In the same pan start layering biryani. Over the cooked mince add remaining chilies, Coriander, mint, all spice powder and start anise powder. Pour half of the cooked rice. Then spread out boiled black lentil and then last layer of rice.
Lastly topped the rice with ghee, kewra essence, water, milk+food color and 2 tbsp of fried onions and cover the lid.
Simmer on low flame for 15-20 mins OR till steam arise. Mix well and serve hot.
Ajza:
- Qeema ½ kg
- Fried Piyaz 1 Cup + 2 tbs
- Namak 1 & ½ tsp or to taste
- Lal Mirch powder 2-3 tsp or to taste
- Haldi ½ tsp
- Adrak Lehsun paste 2 tbs
- Zeera Powder 1 ½ tsp
- Daar Chini 1-2 stick
- Kali Masoor ki daal 1 Cup (Boiled till done only)
- Dhania Powder 1 tsp
- Garam Masala Powder 1 tsp
- Hari Mirch 5-6
- Tel ½ Cup
- Taza Dhania 1/4 Cup
- Doodh ½ Cup + Food Color ¼ tsp
- Food Colour ¼ tsp
- Dahi 1 Cup
- Sabit kali mirch 6-8
- Laung 6-8
- Choti Elaichi 4-5
- Ghee 2-3 tbs
- Podina 2 tbs
- Kewra or Kewra Essence 1 ½ tsp
- Badiyan ka powder 1 tsp
- Tez patta 1
- Chawal 2 ½ Cup (Soaked for 1 hour, 3/4th boiled with 2 ½ tsp or to taste salt)
Directions:
Pan main tel shamil karein aur saath main sabit garam masala (kali mirch, laung, daal chini aur tez patta). Jab khushboo aane lage to adrak lehsun ka paste shamil karein. Jab paste ka rang tabdeel hone lage to is main qeema daal kea chi tarah mix karlein. Qeema tjora pakk jaye to is main lal mirchi, dhania powder, zeera powder haldi daal ke mix karlein.
Qeema main dahi aur namak shamil karein aur dhaank dein. Jab pani mukammal khushk hone pe ajaye to is main tali hue piyaz, hari mirch aur thora sa taza dhania daal ke bhoon lein.
Ussi pan main Qeema pe garam masala powder, badiyan ka powder, bachi hue mirchein daalein, phir thore chawalon ki the lagaye, chawal ke baad kali masoor ki daal ki the lagaye aur akhir main bache hue chawal ki the lagaye.
Sab se akhir main chawal ke upper doodh aur food colour ka mixture daalein, food colour, ghee, hara dhania, podina aur tali hue piyaz upper daal ke dhakan band kardein.
Halki aanch pe 15-20 minutes ke liye dum dein. Mix karke serve karein.
