JANGLI BIRYANI

Ingerdients:.

•  chicken breast 1/2 kg (cut in 2 inch)
•  2: mutton 1/2 kg (boiled completely 100% with salt 1/2tsp)
•  3: thick greek yogurt 1 cup
•  4: tomatoes 3 small (sliced)
•  5: onion 1 large (finely chopped)
•  6: ginger & garlic paste 1 tbsp
•  7: bullet green chilli 3
•  8: coriander powder 1 tbsp
•  9: red chilli powder 1 tsp (heaped)
•  10: turmeric 1/2 tsp
•  11: cumin powder 1 tsp
•  12: kewra water 2 tbsp
•  13: yellow food colour 1/4 tsp
•  14: garam masala powder 1 tsp
•  15: salt 1 & 1/2 tsp
•  16: mace 1/4 tsp
•  17: nutmeg 1/4 tsp
•  18: carrots 2 medium (peeled and boiled)
•  19: peas 1 cup (boiled)
•  20: potatoes 2 large (peeled, cut in cubes & boiled with 1/2 tsp salt)
•  21: eggs 3 boiled (slice for garnishing)
•  22: oil 1/2 cup
•  23: mint handfull
•  24: rice 750g (boiled with salt 2 tbsp)

METHOD:.

1.  heat oil fry the onions, till light golden.
2.  add ginger & garlic paste, tomatoes, red chilli, coriander powder, cumin powder, turmeric,   salt, stock of the meat 1/2    cup mix well and cook on high flame till the oil comes on the   surface   and the tomatoes are softened.
3.  now add the chicken and fry it for 4 to 5minutes on high flame.
4.  then add the mutton, yogurt mix well and cook on high flame till the oil comes on surface.
5.  add mace, nutmeg, garam masala powder, potatoes, peas, carrots, stock 1/2 cup mix and cook   on high flame till the  oil comes on the surface.
6.  now add green chilli, mint mix and close the flame.
7.  add the boiled rice on the curry top it with kewra water and colour, cover the lid with a tea   towel first 10 minutes on  high flame and the 5 minutes low flame simmer.
8.  garnish it with boiled eggs.
9.  serve hot with mint chutney.