Biryani

Introduction:
Biryani, needs no introduction as it is quite popular in South Asia, as well as in rest of the world.
Biryani is a Persian word meaning "roasted". It's an Iranian dish which later became popular in Sub-Continent (India and Pakistan). Now the popularity of Biryani has increased in the whole world.
It usually consists of rice and meat (beef, chicken, mutton or fish). Vegetable and Egg Biryani are also some of the variants.


Ingredients:
Beef/Chicken/Mutton              500g
Rice (Basmati)                   750g
Onions (Finely Sliced)           250g
Potatoes (Cut in Half)           250g
Tomatoes (Chopped)               250g
Curd (Plain Yoghurt)             150g
Oil or Ghee                      1 to 1 1/2 Cup
Dried Plums                      4 to 5
Black Cardamom                   2 to 3
Black Pepper Corn                8 to 10
Cloves                           6
Cardamom                         4
Cinnamon Stick                   1
Bay Leaves                       2
Cumin Seeds                      1/4 tsp
Mace, Nutmeg and Cardamom Powder 1/4 tsp
Garam Masala Powder              1/2 tsp
Red Chili Powder                 1 1/2 tsp
Turmeric Powder                  3/4 tsp
Orange Food Color                less than 1/4 tsp
Coriander Powder                 1/2 tsp
Salt                             As Required
Ginger Paste                     1 tbsp
Garlic Paste                     1 tbsp
Green Chili                      8 to 10
Mint Leaves Stems                6 to 8 
Kewra Water                      1 tsp

Preparation:

Take a large flat bottomed pan(for 2 kg Rice). Heat 1 cup oil and fry onion util golden brown. If you are preparing Mutton or Beef Biryani then dont take out onion from the pan, if Chicken Biryani, then take out the onion (golden brown) draining the oil in the pan and spread the onion on a paper (crush it well& keep it aside).
Now put black pepper corns, cloves, cardamom, cinnamon sticks, cumin seeds, bay leaves and meat in the pan. Fry the meat adding ginger garlic paste, now put chilli powder fry it for a minute, then put 1/4 cup water and add termeric powder, corriander powder, garam masala powder and crushed black pepper. Add tomatoes, curd, (crushed onion if chicken biryani) and dry plums. Now put the potatoes and cook at very low flame till potatoes and chicken gets tender (if beef or mutton,add potatoes and a cup of water, after the meat is half done). Then increase heat and stir well untill oil seperates from the gravy and thick gravy should be left when the meat is done.