Take a pot put 3 tbsp oil which you fried birista with, keep on flame and add whole garam masala let it splutter
Add tomatoes and cook on med flame till its soft and paste formed
Add all spices, ginger garlic and dahi mix well add potatoes and cook on low or med flame...
Add meat, birista (remuv little, 1 tbsp of birista for rice) n tomato puree (n kip high flame if its watery)
When dried up a bit simmer if u are not mixing with rice
If mixing with rice do not simmer kip aside will simmer with rice....
Rice: keep a pot on flame with 6 cups of water, add whole garam masala and let boil when bubbling add salt, rice and jeera cook till almost done....
Keep ready a strainer beneath a pot, pour all rice with water on it n let all water get strained out....
In de same pot wich u boiled rice put half of the rice put 2 tbsp ghee and 2 tbsp used oil of birista if remaining, mix well
Add saffron with lemon juice mix well with rice, one each side of rice put little color n spread de color so rice is coloured in different colors...
In Meat masala pot pour rice add ghee 1 tbsp n stir slightly n spread rice evenly
Sprinkle remaining birista then spread coloured rice and little oil
Take baking paper or foil paper cut size of pot, and keep on the rice then put a lid
Keep the entire pot to simmer keep sumthing heavy on top so no smoke escapes...
If using charcoal can keep few charcoal on top and leave very few in the charcoal stove...
After 20mins you will get nice aroma of rice, check if smoke comes out as u open its done, if nt done keep more....
Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
Do jhhak/smoke, make a bowl of foil paper and put 1 tsp ghee in it
After 15 mins remove, separate rice from masala and serve
Serve wid raita or kachoomer.....
NB: if keeping rice and meat separate then simmer separately when both done...
