Himalayan Pink Salt, Red chili, Coriander, Ginger, Garlic, Black pepper, Cardamom, Clove, Cumin, Turmeric, Citric Acid (E-330), Screw pine flavor, Silicon dioxide (E-551) as an anti-caking agent.
Meat with Bones (Beef/Mutton/Chicken) 750g – 1Kg
Garlic Paste 1 tbsp
Onion (medium) (sliced) 3 pcs
Oil/Ghee 1 Cup / 200ml
Food Color (Orange) (Optional) ¼ tbsp
Basmati Rice (washed, soaked for 30 mins) 600g – 1kg
Garlic Paste 1 tbsp
Yogurt (whipped) 1 Cup / 200g
Milk ¼ Cup / 120ml
Tavaazo Pulao Biryani Masala1 Packet – 50g
The heat oil/Ghee, fry onion till golden brown, then keep aside the oil and onion.
In a pan, add 2–3 tbsp of oil, add meat, ginger, garlic paste, fry for 2–3 minutes.
Then add Tavaazo Pulao Biryani Masala and (two cups of water for chicken and 3–4 cups of water for beef and mutton). Cover and cook on medium flame until meat is done and one cup of stock remains.
Then add yogurt, mix well, and keep aside.
In 10–12 glasses of water, add two tbsp salt and boil. Then add the soaked rice. When the rice is half cooked, strain rice.
In a pan, spread 2–3 tbsp oil, then half the quantity of rice, and spread prepared meat masala and some fried onion. Add 2–3 tbsp oil, then spread the remaining rice.
Add milk, oil, and onion, and food color if required. Keep on simmer or dam for 5 minutes on high flame, then 15 minutes on low flame.
