1kg of the above
1/4 cup small brown lentils
1 Teaspoon Saffron
1 Spring Mint
4 Med. Potatoes(sliced in half)
1 Large Onion
4 Hard Boiled eggs (optional)
200ml oil or 100g Ghee
4 Tablespoon Instant wet Masala or curry powder
4 Cinnamon Sticks
3 Cardamon Elachi
4 Green Chillies
1/4 Cup Yogurt
1 Cup Tomatoe Puree
2 Tablespoon Lemon Juice
2 Spoon of Dried or Fresh Thyme
1 Teaspoon Cumin (jeera)
3 Cups of Basmati rice
Marinate meat, chicken or soya chicken breast with 1/4 cup of plain yogurt or clover maas.
Add fresh or dried thyme, spring mint and 4 tablespoons of curry powder or masala.
Marinade for 1 hour, thereafter, add oil as required.
Fry potatoes until light brown.
Remove from oil, then fry onions until light brown, add 3 tablespoons of fresh ginger, garlic, cinnamon sticks, cardamon, cloves, green chillies or just use breyani mix powder.
Add marinated meat/chicken breast to the above.
Cook under low heat for 10 to 15 minutes.
Then add three cups of basmati rice and 1/4 cup lentils.
Cook for 10 minutes under low heat. Switch off stove and let it simmer.
Add safron for aroma and taste.
Add slice butter/margarine on the top of breyani.
Serve with fresh salad or papad.