Biriyani

Method:

Heat oil (half a cup) in a stock pot and before it starts to smoke add the dry ingredients (Med Flame).  Let the cloves start to pop.  Then add chopped up garlic, ginger, green Chili's and curry leaves.  Keep stirring..

Let it cook for 3 - 5 Mins... then add the onions.. fry the onion in low heat until you its translucent.  Add 3 pinch of salt. Keep stirring…

Now add the tomatoes and Mint.  Let it cook for 10 mins in low to med heat and keep stirring.

Now added meat... keep stirring and don’t let it brown at the bottom of the pot.  Add salt as per taste....  cook for 10 mins...  Add Biriyani mix (optional) and keep stirring. 

1 cup of rice = 2 cups of water.  After adding the meat you will see meat juice without adding water..  Count that in as well before adding water. 1.5 cups rice for 2 people.

Turn on the OVEN to 350 degrees and pre-heat....

Now you can add rice; if you add 3 cups of rice (3 cups of rice = 6 cups of water)... keep stirring and add 4.5 to 5 cups of water and also add salt (As per your taste).  Let it come to a boil. 

Now Squeeze in Lemon/Lime w/out the pit... stir and add salt per your taste... and pore it in an Oven safe dish.

Cover with Aluminum foil tightly and put it in the oven.  Oven temp and time - 350 Degrees for 1 hour. 

After 45 mins. Remove and check to see if the rice/meat is cooked and stir it up... if so remove the foil and back in the over for 15 mins.

Now its ready....

for Pachide / Rita...

Method:

Slice the onions and let it sit in cold water for few mins and drain it.
Add it to the Yogurt,  Chop tomato, green chilies and coriander.
Add it to the onion and yogurt. 
Add salt for taste...