CHICKEN BIRYANI

3 cups basmati rice
Boil with salt, cinnamon sticks and jeeru. Set aside.
Boil 1/2 cup masoor and drain.
Take 1 chicken and marinate with
3 tbl ginger garlic masala
2 tbl garlic masala
1 tsp red chillies
1 tsp arad
1 tbl dry dhana
1 tsp saffron crushed
1/2 cup lemon juice
1 ripe tomato
3 onions fried and crushed
1/2 to 3/4 cups yoghurt
Few whole green chillies
3 to 4 potatoes fried
6 eggs boiled
1/2 tsp saffron soaked in hot water

Marinate meat for about 1/2 hour. In a pot make 1/2 cup oil/ ghee hot, put 1 tsp jeeru in and once hot remove from stove and layer a little rice at the bottom with a little masoor, then add marinated meat on top of rice, put the fried potatoes and rest of masoor. Set aside little masoor for garnishing. Add remaining rice and top with boiled eggs and masoor, pour over saffron water and steam on high then reduce heat and let biryani get done slowly for about an hour, serve with dhai, papir and salad.
For mutton biryani same as above only leave meat to marinate overnight.

FISH BIRYANI
Boil 3 cups rice, add salt, jeeru, taj and set aside.
Boil 1/2 cup masoor and set aside.
1/2 cup green peas
1 kg fresh kingklip or red fish

Masala for fish
1/2 cup garlic
1 cup red whole chillies soaked in boiling water and drained.
1/2 cup lemon juice
1 tsp salt
1 tsp arad
2 tbl dry dhana
Few sprigs khari leaves
Liquidize together and marinate fish with masala.

Take 3 onions, fry and leave aside.
3/4 cup yoghurt
1 tomato
1 cup fish masala
Salt
Arad dry dhana
Fresh green chillies
1/2 tsp saffron soaked in hot water
Make paste with above ingredients
Fry fish with little oil on high heat
Marinate in masala and set as for chicken biryani.

COURTESY KHATIJA EBRAHIM..