Khana Pakana

Just like good old times. Not many people know that that biryani in the very beginning used to be prepared with raw meat and prolonged steam cooking.

1. Marinate mutton in papaya paste for around 3 to 4 hour.

2. Now take a mixing bowl and add meat, yogurt, red chilli powder, cumin powder, nutmeg mace and star anise spice powder, cumin powder, all spice powder, ginger garlic paste, plum and salt, mix it all well.

3. Now boil water in a pan and put black cumin and salt to cook for 5 minutes.

4. Parboil rice in it, strain and keep aside.

5. Now add 1/2 cup clarified butter in a pan.

6. Cut potato in slices and make base of it.

7. Now put half the rice and then place meat over it.

8. Then put the reaming rice on top and press it well.

9. Now put chopped green coriander, mint, green chilli and fried onion.

10. Now add food color in milk and pour it from top.

11. Cover tightly and cook on very low heat for 20 - 25 minutes or till cooked through.

12. When cooked, heat 3 tbsp clarified butter and pour it on top.

13. Again cover and cook it for 1 to 2 minutes and dish it out