2 kg Mutton or 2 whole Chickens

5 cups Rice / 3 cups Masoor  [Boiled

 separately]

24 pieces of potato [Fried separately]

2 big chopped Onions [Fried separately]

2 boxes red Maas

Masala

4 tsp

1 tsp Turmeric Powder

6 tsp Dhana Jeero

8 tsp Chilli Powder [Depends how hot]

2 boxes Maas

Whole Elachi

Cloves

Cinnamon sticks

Pepper

Jeera

1/2 Onion 

Saffron

Ginger Garlic

METHOD

• Boil Rice & Masoor separately.
• Fry 24 pieces of potato in deep oil.
• Fry 2 big chopped onions in pan.
•  Add all ‘Masala’ ingredients to a bowl and add meat – mix well.
• Put ghee & oil in pot
• Add 1/4 of the fried onions, 1 mooth  boiled rice & 1 mooth boiled masoor
• Add meat with masalas, mix and spread out well in pot.
• Add a little saffron to the rice.
• Add the rest of the masoor on top of meat. 
• Set potatoes on top of masoor, & add a little more oil & ghee if you prefer.
• Last, add the rest of the rice on top.
• Add a little saffron and fried onions on top.
• Add oil & ghee on top – So that when biryani is cooking it doesn’t burn and stays moist.
• Let the biryani heat on the stove,
• Steam the biryani in the oven for 1.5 hours.