Saffron pounded making biryani recipe

1. A pound of mince 2. Saffron as desired

3. Eight to ten eggs 4. Three bowls of rice

5. Salt to taste 6. A tablespoon of crushed ginger garlic

7. Two to three medium onions 8. Three medium sized tomatoes

9. Half cup of yogurt 10. Crushed Red Chilli One Tablespoon

11. Ground Coriander 1 tbsp 12. A teaspoon of ground hot spices

13. Crushed green chilies one teaspoon 14. Besan half cup

15. Half a cup of milk 16. Cooking oil as per requirement

1. Boil the eggs and take out their yolks from the middle and keep them separately.
2. Add four boiled egg whites, a teaspoon of ginger garlic, green chillies, roasted chopped cumin seeds, salt and roasted gram flour to the mince and grind it.
3. Wet the palm slightly and place the mincemeat on it and make small koftas and close each kofta by putting an egg yolk in the middle.
4. After soaking the rice for fifteen to twenty minutes, boil it and filter it.
5. Fry finely chopped onion in cooking oil until golden then add ginger, garlic, salt, red pepper and coriander and fry while sprinkling water. Add chopped tomatoes and cover.
6. When the tomato comes to rot, add curd and fry it, and when the ghee separates, add half a cup of water and the prepared koftas.
7. After three to four minutes, when the color of the koftas starts to change, add boiled rice on it and boil saffron in milk and put it on it.
8. Finally, sprinkle the ground hot spices and keep it on a low flame.