Biryani shahjahani

Biryani shahjahani
    Ingredients: -

1 kg small boiled lamb
750 grams of rice
1 cup vinegar teaspoon
Salt to taste
Red chili powder 1 teaspoon
Garlic ginger paste 3 tablespoons
Haldi 1 teaspoon
2 onion
Taz Route 3
Laung 10
1 cup cottage cheese
2 tablespoons powdered zeera
Zafran 1 tsp
Up to 2 tablespoons
Cashews (Kajoo) 1 cup
2 tablespoons of grated coconut
Puff 3



Method: -

Boil the rice with vinegar and 1 teaspoon of salt.

Mix curd, cashew, coconut and white. Stir this mixture into the meat from the marinade.

Combine onion well to form a smooth paste.

Put oil in a skillet and add the onion paste. Fry until light golden.Add the ginger paste, garlic, and Laung road taz. Fry litttle adding water, red chili powder, Zeera powder, haldi powder, salt. Mix and cook. Place the marinated meat. Fry lightly, then add Zafran mixed with milk and little water. Stir and cook until the water dries up and athick curry is formed.

To serve: -

In a bowl put the layer of rice, beef curry cooked rice, then again,then sprinkle Zafran.
Rolling pin and spread with hands the size of your container.
Disseminate and cover your bowl of rice with puff pastry.
Bake at medium heat.