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Ingredients:
Mint leaves: 4-5 bunch chopped
Coriander leaves: 4-5 bunch chopped
Onions: 8-9 Chopped
Green chillies: 9-10 chopped
Ginger and garlic: 50 grams each chopped
Curd: 1 Cup
Meat (Chicken/ mutton): 500 gms
Laung: 4-5
Cardamom: 3-4
Dalchini: 1 small piece
Sauf: 2 tsp
Salt to taste
turmeric powder 1 tsp
red Chili powder to taste
Method:
Marinate meat in curd for 10 minutes. Cook meat
after mixing all the spices. Grind Laung, cardamom, dalchini and sauf. Fry all
the other ingredients except coriander leaves.
Add ghee in pan and add laung, dalchini, bay leaf and cardamom. Add rice
and fry little. Add salt. Take out meat pieces and add masala into rice. Cook
rice and when it is done layer meat and rice. Fry onions, kishmish, kaju and
put over biryani.