Ingredients:

1. Rice 1/2 kg
2. Mutton 1/2 kg
3. Onion 1 (ground)
4. Ginger paste 1 tbsp
5. Garlic paste 1 tbsp
6. Green chilies 4 (minced)
7. Mint leaves 2 tbsp (chopped)
8. Green coriander 4 tbsp (chopped)
9. Salt 2 tsp
10. Instant beryani masala 4 tbsp
11. Dry red chili 4 (crushed)
12. Yogurt 1 cup
13. Milk 3 tbsp
14. Yellow food color 1/2 tsp
15. Oil 6 tbsp

Procedure:

Wash and soak rice in double quantity water at least for 1 hour before cooking.
Pour all other ingredients in a bowl except oil and onion and marinate meat in it for 1 hour.
In a sauce pan boil 4 cup water.
Add 1/2 tsp salt and 1 tbsp oil.
Drain the rice and add to the boiling water.
Stir and cook over high flame until rice half cooked.
After that drain them and keep a side.
Take another sauce pan and add 5 tbsp oil.
Fry onion in it until brown.
Add marinated meat and all its masala.
Stir and cook for 30 minutes over medium flame.
Add 2 cup water, cover the lid and cook until meat tenderized but it should have thick gravy.
Take another sauce pan.
Pour a layer of cooked meat.
Then place a layer of boiled rice and repeat this procedure 2-3 times.
Mix food color in milk and sprinkle it over the rice.
Sprinkle fresh coriander.
Cover the lid and cook for 15 minutes over low flame.
When it cooked mix it well.
Serve it with raita.

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes

Tip: Remember that your cooked meat must have a little thick gravy because boiled rice is half cooked and needed some moisturizer to became full cooked.

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