STUDENT BIRYANI || KARACHI KI FAMOUS BIRYANI

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NOTE: In 1990s Student Biryani was made with BEEF, not with Chicken, No color was used, did not have any use of POTATOES, but now some viewers informed that they use Potatoes also, so if you wanna add potatoes, then use 500 gm potatoes(White) with skin, wash very well and boil to 90% then cut into 2 or 4 pieces depends upon size of potato. During Time of setting Layers of Rice and Qormah, set them on the top of Qormah layer, then add slices of Tomatoes and Lemon, then spread chopped green coriander then set final layer of rice and finally follow the DUM procedure.
INGREDIENTS: Beef/Mutton: 1 Kg, Rice(Extra Long grain Basmati): 1 Kg, Tomatoes: 500 Gm, Onion Sliced: 400 Gm, Yogurt: 1 Cup, Ginger Paste: 3 Tbsp, GarlicPaste: 3Tbsp , Lemon Juice: 4 Tbsp ,GreenCoriander(Cilantro): 1 Bunch, Small green Chili whole: 10, Oil: (1+1) Cups. Sliced Tomatoes: 10, Sliced Lemon: 10
QORMAH SPICES:
Salt: 3tbsp
Red Chili Powder: 2 Tbsp
Kashmiri Chili Powder: 3 Tbsp
Basic Garam Masalah: 2 Tbsp
Jyfal Powder: 1/4 Tbsp
Javetri Powder: 1/4 Tbsp
Whole Black Pepper: 1 Tbsp
Cloves: 10
Black Cardamom: 3
Green Cardamom: 10
Bay Leave: 2
Cinnamon Stick: 2 of 2″
Star Annis Whole: 2
SPICES FOR RICE BOILING:
Salt: 6 tbsp
Oil: 4Tbsp
Lemon Juice: 4 Tbsp
Green Cardamom: 10
Green Chili Small: 10
Star Annis: 3
Cinnamon Stick: 3 of 2 Inches
INGREDIENTS FOR DUM
Light fried onion: 1/2 of fried quantity
Kewda Water: 6 Tbsp
OIL 1 Cup
Color(Optional) In 1990s Student Biryani makers did not use any food color, but now some of viewers informed that they use food color regularly.
Dum for 5 minutes on high flame and 10 minutes on 1/3 flame with fitted lid on.
Serve with Riata and Shami Kabab.