Ingredients:

1 ½ cups of basmati rice
Few drops of yellow Food colour
Some water to soak and boil
Few drops of kewra essence
FOR KEEMA

½ kg mincemeat
An onion chopped
A tomato chopped
1 green chilli slitted
1 cup water
A cardamom pod
A green cardamom pod
1 cinnamon stick
¼ tspn cumin seeds
A small piece of bay leaf or few curry leaves
2 – 4 peppercorns
4 – 8 tbspn olive oil
MASALA POWDER

½ tspn methi dana
Salt to taste
1 big cardamom whole
2 pcs. Cinnamon
3 green cardamom pods
4 – 6 black peppercorns
8 – 10 dried red chillies or pods
4 – 6 curry leaves
½ tspn dry coriander
1 tspn cumin seeds
¼ tspn turmeric
Procedure:

-Take all the ingredients given for masala in a spice blender and make fine powder. Keep aside

-Soak rice For at least 10 minutes (no more nor less).

-Heat some water in a vessel, add some salt and boil it. When it comes to boil add soaked rice and when they are all white and 80 percent cooked drain the water and keep them aside.

-Now in a separate vessel heat oil something around 4 – 6 or 8 tbspns and add whole garam masala or all the spices that are given (not the powdered one). When they begin to splatter add onions.

-When onions are slightly brown in colour add tomatoes and cook them on low heat, avoid adding water at this stage. Add powdered masala and mix well. When tomatoes lose their stiffness add mincemeat and fry for some time.

-Add a cup of water and cook it covered. When the water begins to simmer and a dry mixture of mincemeat is formed add boiled rice layer by layer. Add few drops of yellow food colour and kewra essence and cook it covered on very low heat.

-After 5 – 10 minutes when rice are 99 percent cooked serve your Biryani hot with some mint sauce and Fresh salad.