MUTTON BIRYANI INGREDIENTS RICE Ingredients 4 Cups Rice 3 Cinnamon Sticks 4 Elachie Pods (Cardamon Pods) 3 Star Anise 2 Tablespoon Rough Salt Yellow Food Colouring 1 Cup Lentils 6 Medium Potatoes Oil For Frying 2KG Mutton 4 Tablespoons Curry Powder 2 Tablespoons Turmeric Powder 1 Tablespoon Dhania Powder (Coriander Powder) 1 Tablespoon Jeera Powder 3 Cinnamon Sticks 4 Bay Leaves 2 Tablespoon Ginger and Garlic Paste ½ Bunch Thyme ½ Bunch Dhania Leaves (Coriander Leaves) ½ Bunch Mint Leaves 1 ½ Cups Cooking Oil 1 Onion (Chopped) 1 Tablespoon Jeera Seeds 3 teaspoons Rough Salt (Salt to Taste) 250ml Maas (Plain White Yoghurt) METHOD Cook rice with cinnamon sticks, elachie pods, star anise and rough salt. When rice is cooked, drain and add drops of yellow colouring and stir. Boil lentils until soft (15-20 Minutes). Cut potatoes into cubes, add yellow colouring and fry. Chop dhania leaves and mint leaves. Place meat in a bowl with all other ingredients and mix. Cover and leave for 40-60 Minutes. Cook marinated meat, until meat is soft. Add lentils and rice then mix well. Then add potatoes and garnish with dhania Leaves.
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