Veal Biryani (Bachia ke gosht ki biryani)

Take a pot and pour oil. Heat up and then add onions. Fry and take it once it tuen into reddish brown and keep aside.

Take green chilies and chopped well. Wash meat and keep aside.

In same pot add onions, once onions turn into pinkish colour add meat and fry.

Add ginger paste, garlic paste and hara masala.

Add chopped chilies, Turmeric and Red chilli powder.

Add Coriander powder, salt and fry

Whip yogurt and add in the meat curry

Fry properly. On the other side, boil water and add in meat curry. I use my mortar and pestle as a heavy thing on my pot as a pressure. If you are in a hurry, you can use pressure cook also. But it's better to cook meat without cooker. Meat will take 2-3 hours to get tender. If you want to take chicken, it will be easily get tender in 20-25 mins.

Soak rice for an hour. In the mean while, heat up the water with all the dry condiments and mint leaves.

Prepare coriander, tomatoes, lemon and was whole chilies for layering.

Once meat gets tender, add potatoes and cook more for 15 mins.

In another pot, water is boiling for rice. Add Rice and salt

Boil Rice.
Tip: if you add 1 Tbs of Vinegar it will not too soft. For Biryani, usually we do not boil rice fully.

Once it done, take it out in strain. Add Meat curry in the rice pot followed by Tomato slices.

Sprinkle Brown Onion, Coriander, whole Green Chilies and then half rice.

In second layer add Coriander, fried onions and lemon slices. And add half rice Pour both for light and dark orange colour.

Put it for steam for 20 mins. Serve Biryani with salad and Raita.