SPREAD & DIPS.

KACCHI BIRYANI.

Ingredients:-

Shahi zeera 1/2 tsp.

Black cardamom 1.

Green cardamom 4-5.

Cinnamon sticks 2-3.

Black Peppercorns 1/2 tsp.

Cumin seeds 1 tbs.

Nutmeg 1/2 tsp.

Mace 1 pcs.

Potatoes peeled 6 small.

Yellow food colour 1/4 tsp.

Cooking oil 1-2 tbs.

Mutton mix boti 1/2 kg.

Ginger garlic paste 1/2 tbs.

Green chilli paste 1 tbs.

Turmeric powder 1/2 tsp.

Red chilli powder 1/2 tbs or to taste.

Garam masala powder 1 tsp.

Salt 1/2 tbs or to taste.

Lemon juice 1 & 1/2 tbs.

Yogurt 1/4 cup.

Fried onions 1/4 cup.

Kewra water 1 tbs.

Hot water 1/2 cup or as required.

Ghee 2 tbs.

Dry milk powder 1/2 tbs.

Cooking oil 1/2 cup.

Dried plums 6-7.

Basmati rice 1/2 kg soaked & 50% boiled.

Yellow food colour 1/4 tsp.

Fried onions 1/2 cup.

Method:-

In a spice mixer, add shahi zeera, black cardamom, green cardamom, cinnamon sticks, black Peppercorns, cumin seeds, nutmeg, mace, grind to make coarse powder & set aside....

In bowl, add potatoes, yellow food colour & mix well....

In wok, add cooking oil, & fry potatoes, Until light golden brown & set aside.....

In pot, add mutton mix boti, ground spices, ginger garlic paste, green chilli, turmeric powder, red chilli powder, garam masala powder, salt, lemon juice, yogurt, Fried onions & mix well.....

Add kewra water & mix well, cover & marinate for 2 hours or overnight in refrigerator.....

In lukewarm water, add ghee, dry milk powder, whisk well & set aside....

In marinated mutton, add cooking oil,& mix well....

Add fried onions, dried plums, half boiled rice, dry milk- ghee mixture, yellow food colour, fried onions, cover & seal the edges properly with dough....

On griddle, place pot & cook on high flame, for 10 minutes to build up the steam then cook on low flame for 10 minutes, to build up the steam & cook on low flame for 1 hour......

Serve with raita....