felicia
Lister
Cooking Instructions
Add the oil to pan, add the onions and deep fry them till golden brown. Remove the onions and set aside.
Add food colour to the potatoes. Mix well and deep fry in the same oil used to fry the onions until the potatoes have a crust on the outside. Remove and set aside.
Add 4 table spoons of the oil used to fry onions and potatoes in another pan. Add the ginger and garlic and cook for 2 mins. Add the pilau spices or pilau masala and cook for another 2 mins.
Add the meat and stir. Add the curry powder (optional) & salt.
Add the tomatoes, bell peppers and tomato paste stir. Add the Mala and stir.
Add the onions and potatoes and cover. Slow Cook for 25 - 30 mins
Turn down the heat and retain cover.
To cook the rice, boil 6 Cups of water. Add salt and a bit of oil. Add the rice and cover. When the water is almost drying out, add the dissolved food colour at various spots. Cover and let the water dry out completely. Using a fork, fluff the rice.
Serve the Biryani by putting the rice at the bottom of the plate and the Rojo on top. Garnish as desired.