Recipe for 1 Glass Rice + 1/2kg to 750gm meat.

1 glass = any normal 250-300ml glass = around 1/2kg rice.

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For 1 glass rice = 2 glass of water = 100%

but we need only around 1.8 glass (87%) of water in this method.

How to measure 1.8 glass (87%) of Water

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Divide 2 glass of water in 4 parts.
This means 1 part = half glass = 25% .
Use 3 parts or 1.5 glass(75%) of water for rice cooking.
Finally add 1/2 of the 4th part or 1/2 of 1/2 glass (12.5%) of water in the final
cooking with meat and rice.
Therefore total water used = 75% + 12.5% = 87.5%

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Ingredients
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1 glass basmati rice
1/2kg to 750gm meat
1 big bay leaf/tej patta
2 big cardamom/badi elaichi
One 3/4 thumb size Cinnamon/dalchini
7 cloves/laung
7 small cardamom/choti elaichi
6 green chiles/hari mirch medium size
1 thumb size ginger/adrak
1 medium size onion for rice water
2 big or 3 medium size onion for frying.
1 lemon
4 tablespoons curd
30 black pepper balls
1/4 teaspoon jeera
1/4 teaspoon anise/saufn
1/4 teaspoon Haldi/turmeric
1/4 teaspoon Dhaniya powder/Coriander powder
10 medium size garlic cloves (optional, can be removed)
1 teaspoon salt for meat
1.25 teaspoon salt for rice
3 tablespoons ghee

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If using Mutton, then first put the mutton in the cooker with 1/4 glass of water,
on high flame and after the first whistle comes,
put it on low flame and keep it for 10 minutes and after that switch it off. Wait
for 10mins and then open.
If using chicken, you can directly follow the steps below :-

1)Fry the 2 big onions, long sliced, in 1.5 tablespoons of ghee. Sprinkle litte
salt on top of the onions when starting to fry.
Keep it aside and we will use it in the end.

2)Cut ginger + green chiles + garlic cloves + 1 big onion into very tiny pieces.
3)Mix it with bay leaf + big cardamom(break & use the skin also) + dalchini +
cloves + small cardamom + jeera + saufn
+ black pepper balls + curd + lemon + garlic cloves + 1/2 spoon salt and marinate
the meat.
In case of mutton, after pressure cooking it, filter the mutton and save the
water left in the cooker and add the spices to this mutton.

4)Then straight away add 1/2 glass of water and boil it. In case of mutton, take
the water left from pressure cooker and add extra water if
it is less than 1/2 glass of water. Count the time after the water starts
boiling. Keep the lid on (dum cooking).
Cook it on low flame after water starts boiling. After 15mins, switch off the
flame and let it remain covered for 10mins more.

5)Filter the meat from the water after boiling. Now measure this water (keep all
the spices in water) in the same
glass in which rice was measured. For 1 glass of rice, there should be 1.5 glass
of water. Measure the water left
after boiling the meat and then add the extra amount of water to make it in total
of 1.5 glass of water.

6)In this 1.5 galss of water add 1.5 tablespoons of ghee and 1.25 teaspoon of salt.

Put 1 glass of rice in it. No need to pre soak the rice in water. Just make sure
it is nicely wet before we add it for boiling.

7)Cook the rice with lid on. In between open 2-3 times to check whether rice is
done.
Don't stir the rice instead move the cooking pot with hands in slow circular
motion.

8)Switch off the gas when the rice comes up and you cannot see any water on the
top. Then keep it for 10mins
with lid on. After that, transfer that rice in some big rice strainer pot for
10mins so that it loses some moisture.

9)Now in the main pot, put the boiled meat and sprinkle 1/4 teaspoon Haldi/turmeric
and 1/4 teaspoon Dhaniya powder/Coriander powder.
Then add 1/2 of the 4th part of water and mix well.
(1 part = 1/2 glass water, so 1/2 of the 4th part will be 1/2 of
1/2 glass water)

10)Then add half of the boiled rice and some of the fried onions.
Now put the rest of the boiled rice with the left over fried onions.

11)Put the biryani pot on a tawa and switch on the gas on High flame for 5mins.
After that, reduce the flame to the lowest
and keep it for 10mins more, so that total time will be 15mins (5mins on high
flame + 10mins on low flame).
Switch off the gas after 10mins of low flame and let it rest for 10 more
minutes. During this whole time, the cooking should
done with lid closed.

12)Now open the lid, hold the pot with both hands and toss the biryani up and down.
Do not mix it with any spatula
or spoon as the rice may break. Wait for 5mins more so that some of the
moisture/steam goes away.
Completed, the biryani is now ready to be eaten.
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