* 1 kg Mutton/chicken
* 1 kg Basmati rice
* 100 grm Yogurt
* Salt to taste
* 1 medium onion
* 6 Garlic clove
* 1 tbs Ginger paste
* 8 Small ilaichi
* 1 tbs gralic paste
* 10 cloves
* Oil or ghee
* Kewra few drops
* Yellow food color two pinch
* Sugar a pinch
* Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
* Cook on a low flame till the meat is tender and the water dries.
* Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
* Simultaneously soak the rice in water for half an hour.
* Boil the rice till they’re half cooked,
* drain the water and keep them aside.
* Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water has evaporated,
* transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this.
* Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
* Keep it covered and on a low flame.
* Keep the pot tightly closed – you’re trying to steam cook the rice. When the rice is done, the biryani is ready.
* Serve with salad or garlic