Shahi Nawabi Biryani

Ingredients 

      ½ kg Basmati Rice (semi-cooked)

      1 kg Boneless Meat (washed and chopped into square pieces)

      500 gm Curd

      4-6 tsp Ginger-Garlic Paste

      4-6 Green Chilli

      8-10 Big Onions (sliced)

      ¼ cup Lime Juice

      ½ tsp Red Chilli Powder

      ½ A pinch of Caraway Seeds (Shahi Zeera)

      5-6 twigs Coriander Leaves (chopped)

      5-6 twigs Mint Leaves (chopped)

      2-4 pinch Saffron,pods Cardamom, Cinnamon

      2-3 drops Saffron Color

      1-2 pods Clove

      2 cup Oil

      2 tsp Ghee

      Salt to taste

Directions

1. Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour
2. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.
3. •Remove the vessel from the flame exactly after 15 minutes. • Shahi Nawabi Biryani is ready to eat. Serve hot.
4. Garnish with Coriander and mint leaves and small piece of Lemon.