Here is what you will need!
Whole Spices:
Bay leaves 2
Shah jeera 1 tbsp
Black cardamom 2 pcs
Kabab chini 9 pcs
Cardamom 7 pcs
Cinnamon 2 sticks
Cloves 7
For powder spices:
Nutmeg 1/2 tsp
Mace 1/4 tsp
White pepper 1 tsp
Kalijeera rice 5 cups
Mustard oil 1 cup
Sliced onion 1.5 cups
Red meat 1.5 kg
Green chili paste 1 tbsp
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Salt to taste
Plain yogurt 3 tbsp
Nut paste 3 tbsp
Prune 5 pcs
Hot water 6 cups + milk 1.5 cups
Green chili 8-10 pcs
Kewra water 1 tsp
Rose water 1 tsp
Ghee 1 tbsp
Instructions:
1. Heat a pan with 1 cup of mustard oil, then fry shah jeera and whole biryani masala once the oil is hot (saute them until fragrant).
2. Add sliced onion and fry them till translucent.
3. Add lamb , beef and Saute for 2-3 minute
4. Once the meat starts changing color add green chili paste, garlic paste, ginger paste and cook for 10 min over medium high heat.
5. Add 1 tsp of nutmeg -mace- pepper powder and salt
6. Add yogurt and cook for 15 mint (stir occasionally)
7. Remove the cover and add nut paste , prune and remainder nutmeg-mace powder
8. Add 6 cups of hot water and 1.5 cups of warm milk and add soaked rice.
9. Add salt to taste
10. Cover until the rice absorbs most of the liquid .
11. Add green chili and rose-kewra water and ghee.
12. Cover the pan with aluminium foil and place a tight-fitting lid . Place a tawa and cook for 20-30 min in dum (low heat) .
13. Enjoy!