Biriyani

Ingredients (58)

• chicken/mutton2
• red onion
• green chilles30
• coriander powder2 tbsp
• chillie powder2 tbsp
• jeera powder2 tsp
• garam masala2 tsp
• pepper powder2 tsp
• sombu powder2 tsp
• curd1 cup
• tomato125 kg
• green chilles9
• coriander powder0.5 tsp
• coconut milk tin0.5
• tomato170 kg
• green chillies18
• coriander powder1 tsp
• chilli powder1 tsp
• curd1 cup
• mutton1 kg
• big onion2
• green chillies9
• ghee3 tbsp
• for 5.5 cups of rice1 kg
• oil50 ml
• ghee25 ml
• garam masala1 tsp
• mutton500 g
• water600 ml
• basmati rice0.5 kg
• water650 ml
• oil: 3tbsp
• garlic cloves6
• eggplant0.25 kg
• tamarind paste1 tbsp
• garam masala powder5 tbsp
• jaggery1 tbsp
• salt1 tsp
• sesame
• bottled tadka1 tbsp
• rice1.5 cup
• tomato70 kg
• green chilles4
• biriyani masala1 tsp
• coconut milk tin50 ml
• ghee1 tbsp
• total water need is 2 cup water
• rice1 kg
• mutton1 kg
• ghee100 g
• oil 150 g
• onion3
• ginger paste120 g
• garlic paste80 g
• tomato3
• mint25 g
• coriander leaves25 g
• biriyani masala50 g

Method

1. 1

   (For 12 cups of rice , 9 cups of water, soak for half an hour, same amount mutton)

2. 2

   If using equal amount of mutton and rice, then need to use 1 and quarter cup water for each cup of rice

3. 3

   Big onion - 2 nos ( fried)- one onion fried added to the chicken and one fried onion added over the rice

4. 4

   Bake for 10 minutes (180 degree) and leave it in the oven for 2 hours (70 degrees).

5. 5

   The biryanis were unmoulded and got over very fast. Vegetarians were served pizzas.