Stew Biryani

Ingredients:

For rice:

Rice 2, 1/2 cup

Mint leaves a bunch

Salt to taste

Whole black pepper 8

Green chili 4

For Gravy:

Oil 1 cup

Chopped onion 3

Meat 1 kg

Salt to taste

Curd 1 cup

Ginger garlic paste 1 tbsp

Black pepper to taste

Red chili 1/2 tbsp

Turmeric 1 tsp

Warm water 2 cup

Dry plum 250 gram (soaked in water)

Finely chopped ginger 2 tbsp

Whole red chili 8

Lemon juice as required

Yellow food color as you like

Milk 6-7 tbsp

Cooking Directions

In a pan boil rice with a few mint leaves, salt to taste, whole black pepper, green chili and sieve when almost done. (Do not cook completely).

In a separate pan golden brown onion and keep a side.

Add salt to meat and cook. 

When water dries, add curd, ginger garlic paste, black pepper, red chili and turmeric, cook on braise.

Add warm water to meat and let it cook till meat is cooked through.

Then, add dry plum, chopped garlic and whole red chili, cook on medium heat.

Grease the rice pan and make a layer of rice, then pour the meat gravy on it.

Mash half of the fried onion and sprinkle over the gravy layer. 

The sprinkle chopped mint leaves and lemon juice.

Make another layer of rice. 

Dissolve yellow food color in a little milk and sprinkle over the rice.

Then Sprinkle some mint leaves and lemon juice.

Cover tightly and cook on low flame till rice is completely done.

Serve hot with Raita.