Biryani

• 1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
• 2 cups rice, washed and drained(preferably Basmati Rice)
• 5 cloves garlic
• 1 inch piece of ginger
• 5 dried red chillies
• 2 medium onions, sliced into rings
• 2 medium tomatoes, diced
• 5 mint leaves
• pinch of saffron (optional)
• 3 large potatoes, peeled and diced
• 1/2 tsp turmeric powder
• 3 tbsp butter
• 3 pods cardamoms
• 3 cloves
• 2 inch stick of cinnamon
• salt to taste

Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked.

Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.