Salt, Red Chilli, Dried Plumps with pits, Paprika, Coriander, Turmeris,
Cumin, Cinnamon, Clove Black Pepper, Ginger, Black Cumin, Fennel,
Carom, Brown Cardimom, Natural & Artificial Food Flavours.
|Beef/Chicken/Mutton||500-750 gms, small cubes with bones.|
|Rice Basmati||500-750 gms/ 3-4 cups, Washed and soaked for 30 minutes.|
|Yoghurt||½ cup, whipped 100 gms|
|Tomatoes||3 Medium,round slice/200g ms|
|Potatoes||3-4 peeledand heavely/250g ms|
|Onion||3 medium finely sliced/1 ½ cup/ 145 gms|
|Garlic paste||1 tablespoon /20 gms|
|Ginger chopped||3 tablespoon chopped /2 piece/25 gms|
|Small green chillies||25 whole/ 25 g ms|
|Green corianders||1 cup chopped/ 1 bunch|
|Mint||1 cup chopped/ 1 bunch|
|Ghee/Oil||1-1 ½ cups/ 175-250 gms|
1 Fry the onions in Ghee/Oil on a medium heat until golden. Add the meat, Garlic, Potatoes and stir. Fry For 10 minutes.
2 Add the Taj Special Sindhi Biryani Masala,Ginger, Green Chillies and stir. Fry for 5 minutes.
3 Add one glass of Water. Cover and cook on a low heat until the meat is tender. When the Meat is Cooked, there should be about 2 cups of gravy. (if more, increase the heat, if less and water).
4 Move the cooked meat to a large pot. Spread tomatoes, Green coriander and Mint leaves over the Meat. Do not mix meat and the green masala. Cover and cook on low heat for about 10 minutes.
5 Separately in 12 cups of hot water, stir in 3tablespoon of salt. Add the socked rice and boil until the Rice is more then half cooked. Remove and thoroughly drain. Spread the cooked rice evenly over the Meat. Do not mix the rice Nd the meat. Cover and cook on a low heat until the rice is tender.
6 Mixed in yoghurt 2 tablespoon spirit kyurh and zardah color teaspoon of throated put on the meat and then put it on top of rice ably. Mix before serving.Serve with salad.
Tips for Best Results: Beef/Meat use breast and shoulder cuts with bones.
|Calorific value||270 kcal|
|Protein||(N x 6.25) 8.35 g|