BIRYANI

Recipe:

• Marinate ½ kg Mutton with 100 gms curds, 1-2 chopped tomatoes, 2 tablespoon ginger-garlic paste, 2 teaspoon chilli paste, salt and 1 tablespoon of Boston’s Biryani Masala Powder.
• Cut 2-3 potatoes into large paraboil and fry to golden brown.
• In a vessel heat 2-3 tablespoon ghee, add 1-2 cloves, 1-2 pieces cinnamon, 1-2 cardamoms, 1-2 bay leaves and 300 gms basmati rice and fry for 5 minutes.
  Boil the rice adding water, salt and a quarter lime piece and remove lime when rice is cooked.
• In a vessel heat ghee and fry 2-3 onions to golden brown and 1 tablespoon Boston’s Biryani Masala Powder and saute for 1 minute.
• Add the marinated meat and cook till done.
• Add fried potatoes and sprinkle lime juice.
• Spread cooked rice over the meat and simmer for 4-5 minutes.
• Garnish with cashewnuts, almonds, mint and coriander leaves