Rice – ½ kg
Salt – 2 tbsp
Bay leaf – 2
Preparing Meat :-
Boneless goat meat – ½ kg
Garam masala powder – ½ cup
Onion paste – 2 cup
Red chili powder – 2 tsp
Salt – 2 tsp
Coriander powder – 1 tsp
Oil – 2 tbsp
Ginger / Garlic paste – 1 tsp
Black pepper – 3
Turmeric powder – 1 tsp
For Layering :-
Red capsicum ( chopped) – 1
Yellow capsicum ( chopped) – 1
Cashew nut – 15
Saffron color – few drops
Vanilla essence – few drops
Put a utensil on flame adding rice, salt, water , bay leaf.
Boil rice nicely & drain the excess water after it is boiled.
Keep boiled rice aside and Let it cool down .
Boil meat in a cooker and drain the excess water, keep meat pieces in a plate.
Take another cooker , put it on flame adding oil , black pepper. Let them crackle and now add onion paste, red chili powder, coriander powder, turmeric powder , ginger/garlic paste , salt, ½ cup water. Cook for 1 whistle at full flame and 2 whistle at slow flame.
Now add boiled meat and cook till it start leaving the oil and gravy is thick. All water should be evaporated from it.
In a utensil , spread rice with spoon at bottom of utensil and make a first layer of meat gravy on it , than second layer is of rice. Third layer is of red capsicum / yellow capsicum / mango pickle / garam masala / cashew nuts again make a layer of rice on it. Continue the procedure again from first layer, till end ( like this you have to make layers for your biryan).
Sprinkle some saffron water & vanilla essence.
Cover it with a lid & cook at medium flame till steam start coming out.
It needs 30 to 35 min to get cooked at medium flame.
Switch off the flame & serve biryan hot .
Your Pickle Spicy Biryan is ready.
By :- Rida Khan