janglli biryani recipe

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

 heat oil fry the onions, till light golden.
 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.
 now add the chicken and fry it for 4 to 5minutes on high flame.
 then add the mutton, yogurt mix well and cook on high flame till the oil comes on surface.
 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.
 now add green chilli, mint mix and close the flame.
 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.
 garnish it with boiled eggs.
 serve with mint chutney.