Royapetta Biriyani (Shanthi)

Ingredients

5 Cups Rice
6 medium onions sliced lengthwise
6 medium tomatoes chopped
6 Green Chilies
4 tsp Ginger and Garlic Paste
½ bunch Mint chopped
1 bunch Cilantro chopped
1 tsp Red Chili Pd
1-cup curd
¼ cup limejuice
Oil just enough to cover onion.
Salt as required
5 Cinnamon, Cloves and Cardamoms each
2 lbs Chicken/Mutton

Method for Masala:

Before making masala, Wash and soak the rice.
Boil water for the rice on the side.
In oil, Fry Cinnamon, Cloves, Cardamoms and onion. Fry till the onion turns brown.
Add Ginger and Garlic Paste and the meat and fry for a while.
Add tomatoes, Green Chilies, Mint, Cilantro, Red Chili Pd and Salt
When tomato is pulpy and oil separates, add curd and limejuice and cook till the meat is done. If mutton, cook in pressure cooker.

Method for Rice:
To the boiling water, add the salt and soaked rice and cook till ¾ done. Drain all the water.

Add 1 cup of water and the ¾ cooked rice to the masala prepared above, mix it well and cook in dhum for 10-15 minutes or till the rice is done completely.