Name: DEGI BIRYANI
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 250 g lamb chops; 250 g mutton; 5 g meat tenderizer or green papaya (for marinade); 20 g ginger (for marinade); 4 nos garlic (for marinade); 1 tsp salt (for marinade); 0.5 tsp red chilli powder (for marinade); 150 g curd (for marinade); 230 g rice (for pulao); 2 no onions, sliced and fried (for pulao); 2 no potatoes, diced and golden fried (for pulao); 100 g curd (for pulao); 5 tbsp ghee (for pulao); 3 no onions, sliced (for pulao); 10 no peppercorns (for pulao); 4 no whole red chilli, deseeded (for pulao); 4 no green cardamom (for pulao); 4 no cloves (for pulao); 3 no bayleaf (for pulao)

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DEGI BIRYANI — Formulation & Method | CuliNect