Marinate: 1 kg Mutton or Chicken with: 6 tsp chilli pwd 2 tsp salt 5 Tblsp Tomato Puree Whole jeera, cinammon sticks, cardamon pods, shah jeera 4 whole green chillies 1 level tsp cr jeera 1 level tsp cr dhana 1/2 cup yoghurt Egg yellow colour Saffron 1/2 to 1 cup fried onions 1 Tblsp chilli garlic paste 1 Tblsp ginger garlic 1/2 cup lemon juice

Potatoes-cut in half, rub salt & tumeric pwd & fry in deep oil til almost done

Boiled eggs

Boil 2 cups rice with 2 tsp salt,oil & ghee till half way cooked only

Boil 1 1/2 cups masoor with 1 1/2 tsp salt & tumeric pwd til done

Add oil & more melted ghee to an oven pot. Sprinkle a handful of masoor. Layer the marinated chicken, den the potatoes, masoor,boiled eggs & rice. Mix some masoor & fried onions into the rice. Take 1/2 cup water & add saffron to it. Sprinkle over the packed pot of biryani. Cover tightly with foil. Cook on medium high on the stove for 1/2 hr. Add to a preheated oven on 220 for 1/2 hr and lower heat to 180 for 1 hr. Check that the biryani is well steamed and the liquid burnt out. Serve with papar,salads, raita & pickles( Nazrina Joosub) divine

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