Ingredients:
- Oil ¾ Cup
- Pyaz (Onion) sliced 2 large
- Beef mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs
- Tamatar (Tomatoes) 2 large
- Pani (Water) 1 & ½ Cups
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Sabut kali mirch (Black pepper corns) ½ tsp
- Baadiyan ka phool (Star anise) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 4-5
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaf) 1
- Dahi (Yogurt) sour ½ Cup
- Lemon juice 3 tbs
- Hara dhania (Fresh coriander) ½ bunch
- Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices)
- Lemon sliced
- Tamatar (Tomato) sliced 1 medium
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Kewra water 2 & ½ tbs
- Zarda ka rang (Yellow food color) ¼ tsp
Directions:
In pot,add oil and onion,fry until golden brown,take out half quantity of fried onion for later use.
In remaining fried onion,add beef mix boti and mix well until meat changes color.
Add ginger garlic paste and mix well for 2 minutes.
Cover and cook on low flame for 5 minutes.
Add tomatoes and mix well.
Add water,mix and bring it to boil,cover and cook on low flame until meat is tender (approx. 1 hour).
Add red chili powder,turmeric powder,coriander powder,mace powder,nutmeg powder,kashmiri red chili powder,salt,black pepper corns,star anise,black cardamom,green cardamom,cloves,cinnamon sticks and bay leaf,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add lemon juice and fresh coriander,mix well and cook until oil separates & set aside.
For Assembling:
In separate pot,add boiled rice,beef gravy masala,lemon slices,tomato slices,fresh coriander and add remaining boiled rice.
In kewra water,add yellow food color and mix well,drizzle over biryani.
Cover and steam cook on low flame for 8-10 minutes.
Garnish with fried onion and serve with raita.
Ajza:
- Oil ¾ Cup
- Pyaz (Onion) sliced 2 large
- Beef mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs
- Tamatar (Tomatoes) 2 large
- Pani (Water) 1 & ½ Cups
- Lal mirch powder (Red chili powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Sabut kali mirch (Black pepper corns) ½ tsp
- Baadiyan ka phool (Star anise) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 4-5
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaf) 1
- Dahi (Yogurt) sour ½ Cup
- Lemon juice 3 tbs
- Hara dhania (Fresh coriander) ½ bunch
- Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices)
- Lemon sliced
- Tamatar (Tomato) sliced 1 medium
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Kewra water 2 & ½ tbs
- Zarda ka rang (Yellow food color) ¼ tsp
Directions:
Pot mein oil aur pyaz dal ker golden brown fry ker lein aur adhe fried pyaz ko bahir nikla ker rakh dein.
Baqi fried pyaz mein beef mix boti dal dein aur ghost ka rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix ker lein.
Dhak ker halki ancch per 5 minutes kliya paka lein.
Tamatar dal ker ache tarhan mix karein.
Pani shamil karein aur ubal anay ka bad dhak dein,halki ancch per ghost gul janay tak paka lein (approx. 1 hour).
Lal mirch powder,haldee powder,dhania powder,javitri powder,jaifil powder,kashmiri lal mirch powder, namak,sabut kali mirch,baadiyan ka phool,badi elaichi,hari elaichi,laung,darchini aur tez paat dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix ker lein.
Lemon juice aur hara dhania dal ker ache tarhan mix karein aur oil alag hunay tak paka lein aur side per rakh dein.
For Assembling:
Alag pot mein boiled chawal,beef gravy masala,lemon,tamatar,hara dhania aur baqi boiled chawal dal dein.
Kewra water mein zarda ka rang dal ker mix karein aur biryani ka upper dal dein.
Dhak ker 8-10 minutes kliya steam cook ker lein.
Fried pyaz sa garnish karein aur raita ka saath serva karein.
