Mughlai Zafrani Biryani || 100% Authentic Recipe || Shaadion/ Dawatoon Wali

Dear friends presenting Mughlai Zafrani Biryani || 100% Authentic
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INGREDIENTS: Mutton/Beef: 1.25 KG, Extra long grain Basmati Rice: 1.25 kg
Biryani Masalah Ingredients:
Yogurt (Dahi phita hua) 200 gm
Ghee/Oil: 1 cup
Onion: 200 Gm
Garlic cloves: 6 to 9
Ginger paste: 3 Tbsp
Garlic Paste: 2 tbsp
Green Cardamom: 20
Black Cardamom: 5
Cloves (launng) : 25
Black Pepper: 1 tbsp
Salt: 2.5 tbsp

Ingredients to Boil Rice:
Badian (Star anis): 5
Tez Patta: 4
Cinimon Stick: 1 two inch long
Lemon Juice: 1 Tbsp
Salt: 3 Tbsp

Ingedients for Rice to DUM
Keweda water: 4 tbsp
Saffron: 1 Pinch
Milk: 6 tbsp
Yellow food color: 1/2 tbsp in 6 tbsp water

COOKING PROCEDURE

Friends: Mughlai Zaafrani Biryani is prepared with the ingredients shown above. Ingredients are in three parts.
In a cooking pot, add meat (Beef: Rib meat with bone or Sirloin with bone, or Goat/Lamb, preferred is leg meat with bone) with 10 skinless garlic cloves, 1 Tbsp of whole black pepper and 3 Tbsp of cooking salt not the table salt. Add 2 glasses of water total 32OZ. On a full flame bring it to boil. Then reduce the flame on 1/3 and put the lid on to tender the meat up to 90%. keep checking the meat and water every 5 to 10 minutes, to make sure water is not burnt. If you see water levels are too low then add some more water like a cup.
The time when we put the lid on to tender the meat, after that soak Extra Long Grain Basmati Rice in Luke warm water for 45 minutes.
Mean while add 1 cup of DESI GHEE(Preferred because of Authenticity) or 1 cup of regular cooking oil in a cooking pan. Heat up Ghee/Oil on high flame and fry all sliced onion to light brown (4:59 to 5:45 and then 5:59 to 6:07) after that, remove all fried onion from oil and keep aside to add to meat masalah.
Check the meat almost after 45 minutes to one hour cooking. If meat is tendered 90% then bring the flame to high until all water with meat is burnt. Do not over burn. You can see meet and oil mixture in the pot when all water is burnt.
Now add battered yogurt, all fried onion, garlic paste, ginger paste and all whole spices for Biryani Masalah. Mix them well on ¾ flame until 5 minutes and then reduce the flame to 1/3 and cover the lid.(6:09 to 7:04) Now In a cooking pot add soaked rice, and whole spices for boiling rice and salt and boil thenm on high flame. (6:12 to 8:10) until they are 75% cooked.(8:16 to 8:32). Now drain the water of the rice completely and immediately take ½ of the 75% cooked rice and spread them in a big cooking pot where you want to finalize the Biryani and after that spread all of meat and masalah above that layer of rice (8:53 to 8:59) and then spread the final layer of remaining ½ rice over the meat (9:00 to 9:04).
Now spread the remaining 2/3 of Ghee/Oil over the final layer of rice and then dissolve saffron in a little milk and spread over the top layer of rice (9:26 to 9:32) and then dissolve color in KEWDA water and spread on the final layer of rice (9:37 to 9:47). Then seal the pot with a tight lid. Put this sealed pot on a TAWA (Hot plate) Cook it on high flame for 5 minutes and then reduce the flame to ½ flame and cook for 10 to 15 more minutes. After 15 minutes total, remove the sealed pot from that hot plate and keep aside for 5 to 8 minutes and then open the lid leave it like this for one minute and then mix the rice and meat masalah from one side . Dish it out and serve with Riata and Shaami Kabab.