Breyani with no booby-traps

Well I know everybody loves a good dish of  breyani.That mouthwatering flavour & aroma but most people including myself hate eating the booby-traps (all the whole spice especially elaichi). So here's my version of breyani with no booby-traps.

MUTTON \ CHICKEN BREYANI

Note for chicken use half of the JEERA powder

INGREDIENTS

• 2.5kg mutton
• 3 cups rice
• 6 potatoes
• 1 large tomatoe or 2 medium [add to meat]
• 6 meduim onions [add to meat]
• 1 cup masoor dhall [ lentils]
• 1 cup oil [add to meat]
• 1/2 cup sour milk [ maas the red & white box ] [add to meat]
• 3 tble spoons chillie pwdr [add to meat]
• 1 tble spoon tumeric pwdr [add to meat]
• 1 tble spoon cinnamon pwdr [add to meat]
• 1 tble spoon dhania pwdr [add to meat]
• 1 tble spoon gharum masala [add to meat]
• 1 tble spoon jeera pwdr [add to meat]
• 1 tble spoon crushed shah jeera [add to meat]
• 1 tble spoon crushed red chillies [ opptional ] [add to meat]
• 1/2 cup chopped dhania & mint
• 4 green chillies
• Salt to taste [add to meat]
• Saffron

METHOD

Preboil rice & lentils. Cut potatoes in 4s & fry in oil half done. Fry onions until golden brown. Grate the tomatoe

Place cleaned & washed meat in a pot or dish. Add all the spices ,oil,sour milk.grated tomatoe & onions to meat mix well & leave to marinate for at least 2 hours in fridge.

Then to layer breyani.

Use a large pot with no handles.put marinated meat at bottom of pot.Then sprinkle masoor dhall over.Then add green chillis dhania & mint. Then add potatoes setting evenly.Last add rice over.Then sprinkle saffron water over evenly for colour & aroma.

Note: to prepare saffron water.Slightly roast saffron in a pot & add 1/4 cup boiling water.Leave to stand to release colour.

Finally put the pot in the oven @ 180 degrees for exactly 2 hours. Remove from oven after 2 hours so the steam does not collect at bottm of pot if this happens leave on stove top ,remove lid ,on high until water evaporates then remove.

Wafa

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