Pulao Biryani by Shireen Anwer

Ingredients:

• Rice 1/2 kg
• Mutton 1/2 kg
• Ginger 1 inch
• Chopped ginger 1 inch
• Garlic 12 cloves
• Onion sliced 1
• Salt 1-1/2 tsp
• Cinnamon 1 stick
• Black cardamom 1
• Cloves 4
• Black pepper 15
• Black cumin 1 tsp
• Bay leaf 1
• Mix spices 1 tsp
• Brown onion 1/2 cup
• Ginger garlic paste 1 tsp
• Salt 1 tsp
• Yogurt 1 cup
• Oil 1/2 cup
• Chili powder 1-1/2 tsp
• Green chilies 6
• Kewra water 1 tsp
• Yellow color pinch
  

Method:

1. Put mutton with 5 cup water, chopped ginger, garlic cloves, cinnamon, black cardamom, cloves, black pepper, onion, salt, black cumin and bay leaf in pan and cook until meat tender and stock remains.
2. Now strain stock.
3. Soak rice for 30 minutes.
4. Now add stock and cook until it is ready.
5. Then heat oil in second pan, put brown onion with ginger garlic paste, salt, chili powder, yogurt and meat and fry it nicely.
6. Now put green chilies and mix spices.
7. Put half rice in one pan and add meat mixture.
8. Now cover it with rice.
9. Now add yellow color mixed in kewra water and leave on simmer.