Turkish Mandi( A biryani with intuition) by shariqa maryamk.

Biryani is nothing but, just a state of happiness.

  Biryani, a well-liked meal that initially originated from India, has now become famous across the globe. It consists of rice and is mixed with either meat or vegetables, along with seasoning and herbs to create a savory and fragrant taste.

Biryani is commonly presented during important events and get-togethers, making it a fundamental part of numerous traditions. Its substantial historical background and delightful flavor have established it as a popular dish among food aficionados and social media users.

There are several famous variations of biryani, such as Hyderabadi, Lucknowi, Kolkata, Sindhi, and Bombay styles&Turkish one

Biryani varieties differ in their distinct mix of spices, meat, and vegetables, and are commonly accompanied by side dishes such as raita, chutney or pickle

                The Turkish biryani 

Prep time 1 hr

Ingredients;

Mutton 4 kg

Basmati rice double chabbi 10 cups. Keep it over night in boiled water. 

Everest bombay biryani masala 1 medium pack. 

Fried shellot paste nd fried shellot

Garlic ginger paste

Saffron 

Onion

Yogurt

Lemon slice. 

Boiled potatoes

Organic food colour. Sunset red and sunset orange. 

Ghee:kashmir one or Govardan Ghee. 

Herbs;oregano, Rosemary, fresh coriander, 

Spices:zeera powder, dried corinder seeds. 

Nuts : cashewnuts, ZEERISH, rasins

For garnishing... Boiled eggs, boiled potatoes,kabab slices  or any fried item. Like chicken

How to prepare. 

First prep meat stock. 

Just add 4 kg meat add water, fennel powder , ginger garlic paste nd salt nd 1 teaspoon of ghee with pinch of turmeric  nd let it simmer till meat get soften

3.Now heat ghee in pan add 3-4 chopped onions till it turns golden, now add soften meat to it nd let it fry now add everest biryani masal to it. Then add yogurd chopped herbs and slow down the heat let it cook till the gravy turns red and leaves oil from side of the pan. 

3 . Now give a single boil to the overnight soaked basmati rice. Nd drain all the water. 

4.now take copper flat bottom utensil. And now arrange a layer of precooked rice  and add cooked mutton gravy, add chopped herbs nd nuts boiled potatoes, lemon slices and saffron syrup, nd garnish with some fried shallots. Now arrange rest of biryani in same order. Nd place a cloth over the top of utensil nd cover it with lid nd place a heavy load on top of lid..(called Dum) nd place it on very low flame for atkestfor 2 hrs.