Breyani recipe using Osmans Tajmahal Biryani Masala
Ingredients
2 cups rice
½ cup black masoor
1kg chicken/mutton/vegetables-washed and cut
2 medium sized onions chopped
1 tomato sliced or liquidised
4-5 small potatoes
3 hard boiled eggs(optional)
¾ cup oil or ghee (clarified butter)
2 tablespoons osmans tajmahal breyani masala
1 cup of yoghurt
Egg yellow colour(mixed in a little water)
Whole spice-cumin/jeera
Green chillies(optional)
Salt to taste
2 teaspoon ginger garlic paste
Method
Fry onions in ¾ oil or clarified butter(ghee)
Drain,cool and set aside or further use
Place cut and washed meat/ chicken and vegetables in a large bowl
Add breyani masala and egg yello colour mixture to meat/chicken/veg and mix
Add sour milk, tomatoes and 3/4s of the fried onions.
Add potato and green chillies and leave to marinade for ½ an hour
Boil black masoor in a pot consisting of 3 cups of water for approx 25 to 30 mins
Drain water and set aside
Boil rice in a pot containing 5 cups of water and salt to taste for 10 to 15 minutes till slightly underdone
Drain water and set aside
In a flat bottomed pot-
Add oil/ghee used for frying the onions
Sprinkle a handful of black masoor and rice over the bottom of the pot and arrangethe marinated meat/chicken /veg on top
Spread the balance of the black masoor over and the spread the balance of the rice over the masoor
Sprinkle the left over ¼ of the fried onions over the top of the rice
Fry whole jeera in ghee and sprinkle over rice
Sprinkle a ¼ cup of water over the rice
Cover the rice with foil and seal lid of pot tightly
Place the pot on high heat on the stove plate for 5 to 10 minutes
As soon as it sizzles place pot in the oven 180 degrees celcius for approx 2 hours and for 1 hour for veg
Serve with papards and salad
Enjoy!
