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Kaghan Basmati
Rice
Meat (Mutton, Beef, Chicken)
Onions (Chopped Fine)
Oil/Ghee
Potatoes (Halved)
Tomatoes (Chopped Fine)
Yogurt
Garlic (Paste)
Ginger (Chopped Fine)
Green Chillies (Slit in Two)
Dana Bombay Biryani Masala
Dana Ready Spices (Click
Here) |
500 - 750
gms (4-5 teacups)
(Washed and Soaked for 30 Minutes)
500 - 750 gms
4 (Medium)
1 Teacup
3 (Medium)
6 - 7 (Medium)
250 gms (1 1/4 Teacups)
1 tbsp
1 tbsp
6 - 8
1 Packet (70 gms)
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| 1. |
Fry
onions in oil/ghee till golden brown. Add meat, ginger,
garlic, tomatoes, yogurt, and packet of Dana Bombay Biryani
Masala to it and fry for 12 - 15 minutes. When meat is
half tender, add potatoes. |
| 2. |
Add
2 cups of water and cook on low heat until meat is tender.
(No water is needed for chicken). |
| 3. |
When
oil/ghee separates from gravy, add green chillies and
cook for another 2 minutes and turn off heat. |
| 4. |
In
a separate pan, boil the rice in 6 - 8 glasses of water
with 3 tbsp of efined Salt dissolved in it. Cook until
rice is more than half done. Thoroughly drain water. |
| 5. |
Set
rice and meat curry in alternate layers in a big cooking
pan.Cover and cook on low heat for 10 - 15 minutes. |
The
delicious Kaghan Bombay Biryani is ready. Enjoy it with
raita and salad.
Note: To reduce or increase spiciness of Biryani,
above mentioned quantities of rice and meat may be reduced
or increased as perdesired taste. |
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