Haray Masalay Kay Koftay Ki Biryani Recipe by Zubaida Tariq

Ingredients
Chicken Mince ½ kg
Rice2-2 ½ cup
Bread slices2
Black Chick peas2 tbsp
Cumin seeds 1 tsp
Black cumin seeds1 tsp
Poppy seeds1 tbsp
Green coriander1 bunch
Green chilies8
Garlic6
Onions (chopped)4
Turmeric powder1 tsp
Crushed black pepper 1 tsp
Lemons3
Mint leaves½ bunch
Black peppercorn4
Oil1 cup
Butter2 tbsp
Fresh Milk½ cup
Yellow food colora pinch
Saltto taste.

Method

Wash and soak rice. Now grind 2 tbsp black chick peas, 1 tbsp poppy seeds, 1tsp white cumin seeds and 1 tsp black cumin seeds in a grinder. Separately blend 1 bunch green coriander, 8 green chilies and 6 garlic cloves in the blender and make chutney out of it. Add some salt in it. Now take ½ kg chicken mince, 2 bread slices and grinded spices in a chopper and chop everything together. Take it out and add some salt and make small meat balls out of it. Take 1 cup oil in the pan and fry chopped onions till they are golden brown. Then take the fried onion out on a tissue paper to make it dry and crisp. Ad 1 tsp turmeric powder, 1 tsp crushed black pepper and green chutney in the same oil. Cook it for some time and then remove it from the stove. Separately fry the meat balls and then add them in the prepared mixture. Cook it for some time and then add lemon juice in it. Simmer for 5 minutes. Add some salt , ½ bunch of mint leaves, black peppercorn, green chilies in the rice and boil them. Grease a wok and layer half of the rice in the bottom of the wok and then spread the prepared mixture on it. put some fried onion it and cover it with the other layer of rice. Add yellow food color, lemon juice and 2 tbsp butter on the top. In the end, dish it out and garnish it with meat balls and fried onion. Serve hot.