500 gms mutton or chicken
500 gms zeerak-samba rice
3 medium-sized onions, sliced
4 tomatoes, chopped
1 cup yogurt, beaten
1 tsp ginger-garlic paste (a blend made using equal portions of ginger and garlic)
2 green chillies, chopped
1 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala powder
½ cup coriander leaves, chopped
½ cup min leaves, shredded
½ cup oil
Salt to taste
50 to 75 gms ghee (clarified butter)
4 eggs, boiled
1. Wash the zeerak-samba rice thoroughly until the water runs clear. In a deep-bottomed pan, add the rice with a tablespoon of ghee or clarified butter, along with water until it is a couple of inches above the rice level and slow cook until 50 per cent cooked. Strain and keep aside.
2. Marinate the meat with yogurt, ginger-garlic paste and red chilli powder for 30 minutes, at room temperature.
Note: If you are using chicken, the cooking time reduces. We have used mutton in this recipe.
3. Heat oil on a medium-high flame, and add sliced onions. Stir until golden brown.
4. Next, add the marinated meat and mix well. Stir for 10 minutes.
5. Pour a glass of water and let it cook for another 10 minutes with a closed lid.
6. Add cumin powder, garam masala powder, green chillies with the chopped tomatoes and salt to taste. After five minutes, add the rice and mix well.
7. Next, add the chopped coriander leaves and shredded mint leaves. Cover the lid with a thin cotton cloth and let the biryani cook for 20 minutes, on a low flame.
8. As the biryani cooks, slice the boiled eggs in half, and pan roast it with a teaspoon of ghee or clarified butter. To another pan, add sufficient oil and a handful of thinly sliced onions and deep fry until brown. This is called birista. Keep aside.
7. Once the biryani is cooked, garnish with birista and chopped coriander leaves.
8. Serve and enjoy!
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