• ½ kg basmati rice 50-75 grm. Yogurt 1 tsp. salt (according to taste) 1 small onion 12-16 green cardamom (Chhoti Ilaichi) 1½ to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1/3 cup oil, preferably ghee 1-1 ½ tbs. Kewra ½ tsp. yellow food colour ½ tsp. sugar 1 pinch saffron (Zafran) ½ tbs. lemon juice For meatballs: 250 GMS finely minced mutton or beef 1 tsp. ginger (Adrak) paste 1-2 green chilies coarsely chopped 1 medium onion coarsely chopped Handful fresh coriander (Dhaniya) leaves ½ tsp. ground garam masala 1 slice of bread soaked and squeezed to remove water 1 tsp. salt

To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.

Form into small meatballs and keep aside.

In another pot heat the oil and sauté the onion till it starts to turn brown.

Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.

Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.

Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.

Sprinkle on it a solution of
Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.

Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.

Serve with Achaar or Raita.
Serving: 2 -3 persons

by Pak101.com (few years ago!) / 1971 views