Directions
In a pot, add oil and onion, fry until golden brown, take out half quantity of fried onion for later use.
In remaining fried onion, add beef mix boti and mix well until meat changes color.
Add ginger garlic paste and mix well for 2 minutes.
Cover and cook on low flame for 5 minutes.
Add tomatoes and mix well.
Add water, mix and bring it to boil, cover and cook on low flame until meat is tender (approx. 1 hour).
Add red chili powder, turmeric powder, coriander powder ,mace powder, nutmeg powder, kashmiri red chili powder, salt, national red chilli, national tikka boti masala, black pepper corns ,star anise, black cardamom, green cardamom, cloves, cinnamon sticks and bay leaf, mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add lemon juice and fresh coriander, mix well and cook until oil separates & set aside.
For Assembling:
In separate pot, add boiled rice, beef gravy masala, lemon slices, tomato slices, fresh coriander and add remaining boiled rice.
In kewra water ,add yellow food color and mix well, drizzle over biryani.
Cover and steam cook on low flame for 8-10 minutes.
Serve with raita & salad.
