Required Ingredients
- Fresher Jhatpat Biryani Gravy 1 Packet
- Chicken, Mutton or Beef 700 g
- Oil 9 ~ 11 tbsp. (70 ~ 80 g)
- Biryani Color (optional)
For Garnish:
- Green Coriander half cup, chopped
- Mint Leaves half cup
- Green Chili 4 ~ 5, chopped
- Fresh Ginger 3 tbsp., julienne
- Lemon 2, thinly sliced
- Dry Plum 5 ~ 6 (optional)
For Rice:
- Rice 3 cup (600g)
- Salt 3.5 tbsp. (45 g) or as desired
Note: Wash and soak rice for 15 ~ 20 minutes or more (depends on rice)
Steps of Cooking
- Pour gravy and meat in a cooking pot and cook on medium heat for 3 ~ 4 minutes.
- Add water, about 3 cups (600ml) for beef and mutton & 1 cup (200ml) for chicken.
- Cover properly on low heat and stir from time to time.
- Remove lid and cook until desired thickness.
- Take 12 cups (2400ml) of water, add salt, bring to boil, add soaked rice and boil until 70% done. Drain water from boiled rice.
- Arrange layers of half of the meat, topped with half of the boiled rice, topped with garnish, remaining meat & rice.
- On top, pour hot oil & color. Cover with lid for 20 ~ 25 minutes on medium to low heat (for better results use tawa or iron plate under cooking pot).
- Serve hot with raita & salad.