Mutton or beef 1-1/2 kg
Rice (easy cook - saila chawal) 1 kg soak in water for 5 hours
Red chilli powder 2 and half tablespoon
Halidi 1 teaspoon
Garam masala - ground 1 tablespoon.
Aroma masala
Grind Jaefal, jawatri,
zera and sufeed illachi
seeds
together to make a powder
2 tablespoon
Salt 3 teaspoons.
Ginger garlic paste 3 tablespoon
Tomato 1 Kg Cut into small pieces
Put all these things with meat, add some water, and cook on low heat. When meat is tender. Dry up the water and keep the pot on one side.
Take two onions and slice them thinly. Fry this till light brown in one cup of oil. Then take out the fried onion from the oil. Take 200 grams yougurt, some mint leaves and some bullet chillies and mix it with the fried onion.
Boil 2 and half times water of the rice in a large pot. Then put the soaked rice in the water and add 3 tablespoon salt in it. When rice are about too cook, drop out excess water.
Then put a layer of rice on the cooked meat and masala, The add a layer of the yougurt paste. Then put rest of the rice. Add oil (the one in you fried onions). Oild should be warm not hot. Sprinkle kewra water and zarda colour liquid on the biryani.
Simmer it for 20 mins.
Note: The meat and masala mix should not be cold when you put rice layers on it.
Please note that if you can not find eaycook basmati rice (saila chawal), then you can use basmati rice but then you have to soak them only for half hour.
Never use american easycook rice for biryani. Only easycook basmati rice.