1 chicken cut into pieces or 2kg mutton
1 cup maas – optional
1 small onion – sliced
2 tomatoes – diced
3 potatoes – cut in 2 pieces and fried
1 – 2 green chillies
2 tablespoons curry powder
1 teaspoon turmeric powder
2 tablespoons ginger and garlic (crushed)
Biryani spices (cinnamon sticks, bay leaves, whole white, black cloves)
Fresh thyme, mint and coriander.
2 Cups rice with 3 tablespoons lentils half boiled with salt and a little turmeric.
Marinate chicken\meat in maas with a little curry powder and ginger\garlic, for 1\2 hour or more.
Fry onion, green chillie and biryani spices in oil.
Add curry powder, ginger\garlic, tomatoes to make a paste.
Add your chicken with salt and leave for 20 minutes.
Then add herbs, boiled rice and potatoes and leave in an oven for 1 hour.
Add very little water each time you mix until cooked.
Garnish with coriander.
Serves 4 – 6. Serve with dholl.
2 cups dried peas (yellow) dholl.
Wash and boil with a little turmeric and 3 tablespoons oil.
Once properly boiled – mash until smooth.
Fry 1\2 onion in 4 tablespoons rama and 1 dry or green chillie and a little jeera seeds.
Add boiled dholl with hot water, not too much as dholl must not be runny.
Add salt and eat with biryani.