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Saadi Biryani

Mutton ½ kg
Rice ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion 2 tbsp
Red Chili Powder 1 tbsp
Crushed Red Chili 1 tbsp
Whole Hot Spice 2 tbsp
Green Cardamom 4 – 6
Yogurt 1 cup
Yellow Food Colour a pinch
Kewra Essence 1 tbsp
Dalda VTF Banaspati
Wash rice and soak for 20 minutes, add salt in the water and boil the rice and strain. Slice the onion finely.
In a pan add the mutton, salt, ginger garlic paste, red chili powder and four cups of water. Cook until the meat tenderizes and water dries.
Heat Dalda VTF Banaspati in a wok, add whole hot spices and green cardamoms, cook for a couple of minutes , add onions and fry till golden.
Mix yogurt, crushed chilies, yellow food colour and kewra essence to the wok.
In the pan, in which the meat is being cooked , spread the rice over the meat, pour the yogurt and fried onion mixture over this.
Cover and cook over medium heat for 3 – 4 minutes, turn down the heat and simmer on low heat for a further 10 – 12 minutes.
Mix and serve in a platter.

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