Degi Biryani And Degi Zarda by Chef Tahira Mateen

Ingredients for Degi Biryani:

• Ghee                             1 cup
  
• Button                           1-1/2 kg
  
• Ginger garlic paste           2 tbsp
  
• Salt                                to taste
  
• Clove                              12-15
  
• Black pepper                   12-15
  
• Bay leaves                       2
  
• Onion                             2-3
  
• Green chilli                     1 tbsp
  
• Ginger garlic                    4 tbsp
  
• Yogurt                            1/2 kg
  
• Yellow color                    1/4 tsp
  
• Cardamom                        6-8
  
• Cardamom powder            1 tbsp
  
• Nutmeg mace                   1/4 tsp
  
• Kewra water                    2 tbsp
  
• Sugar                              1 tsp
  
• Sella rice                         1 kg
  
• Raita                               for serving
  
• Red chatni                       for serving

Method:

1. Boil rice with salt, cloves, cardamom, bay leaves, black pepper till it remains 2/4.
2. Heat ghee, add cloves, black pepper, ginger garlic paste, chopped green chilli, salt, onion and mutton and fry it
   
3. After it add water and leave it for tender.
   
4. Now add cardamom powder, nutmeg mace powder, ginger and kewra and close the stove.
   
5. In the end, add yogurt, sugar and yellow color and put boiled rice.
   
6. Simmer it for 8 to 10 minutes on hot tawa.
7. Serve with red and green chatni.
   

Ingredients for Degi Zarda:

• Sella rice                           1/2 kg
  
• Sugar                                1/2 kg
  
• Clove                                 4-5
  
• Cardamom                          6-8
  
• Orange peel                       1 tbsp
  
• Kewra water                       1 tbsp
  
• Salt                                    1/4 tsp
  
• Food color (yellow)              1/4 tsp
• Ashrafiyan                           1/4 cup
  
• Pista badam                         as required
  
• Ghee                                  1/2 cup
  
• Khoya                                 1 cup
  
• Gulab jamun                        1 cup
  
• Silver paper                         1

Method:

1. Put cloves, green cardamom, salt, food color yellow and orange peel in water and boil it.
   
2. Now add soaked rice and cook until tendered.
   
3. Now strain the rice from water.
   
4. Add ghee, water, sugar and kewra water in a pan and cook until sugar dissolves.
   
5. After it, add rice, cover it and simmer it on tawa.
   
6. When ready, garnish with ashrafiyan, khoya, gulab jamun, chopped pista, chopped badam and silver paper and serve.