Chatpati Chutney Biryani

Chatpati Chutney Biryani

Ingredients

Beef mince 750 gm
Oil 1 cup
Onion 1 cup (sliced)
Ginger garlic paste 2 tbsp
Tomatoes 3 (chopped)
Tomato slices 2
Lemon 1 (sliced)
Salt to taste
Red Chili Powder 1 tbsp
Cumin 1 tsp (roasted and crushed)
Coriander Powder 1 tbsp
Turmeric Powder ¼ tsp
All spice powder 1 tsp
Cardamom powder 1 tsp
Nutmeg and mace ½ tsp (ground)
Potatoes 3 to 4 (peeled and fried)
Boil Rice 1 kg
Boiled eggs 6 (To garnish on top)
Kewra water 1 tbsp
Yellow food color ¼ tsp
Milk 2 to 3 tbsp
For Chutney:
Coriander leaves 1 bunch
Mint leaves ½ bunch
Cumin 1 tsp (roasted and crushed)
Green Chilies 5 to 6
Garlic cloves 2
Lemon juice 4 tbsp
Yogurt 1 cup (beaten)



Cooking Directions

 For Chutney:
Grind all together coriander leaves, mint leaves, cumin, green Chilies, garlic cloves and lemon juice to form a chutney.

Mix this chutney in beaten yogurt.

For Biryani:
In a pan heat oil, add sliced onion, fry till golden brown.

Remove half of the brown onion and keep aside.

In the remaining oil add beef mince, ginger garlic paste, chopped tomatoes, salt, red chili powder, cumin.

And now add coriander powder, turmeric powder, all spice powder, cardamom powder and ground nutmeg and mace.

Cook till mince is tender.

Now add peeled and fried potatoes, mix well and remove from heat.

In a large pan spread mince mixture.

Spread with prepared chutney.

Now set tomatoes and lemon slices on top.

Cover it with boiled rice, drizzle kewra, milk and yellow food color mixture on top along with remaining oil.

Sprinkle remaining fried onion on top.

Simmer for 8 to 10 minutes.

Garnish with boiled eggs and serve.