Kathal Biryani + Raita

Ingredients

• Basmati Rice - 8kg
• Raw cut kathal - 12 Kg
• Aloo - 5 kg
• Onion - 2kg
• Ghee - 1 kg
• Kaju - 500 gm
• Black raisin -  500 gm
• Kasuri methi - 100gm
• Kothmir - 1 big
• Curd - 9 Kg + 5 Kg
• Birista - 1 Kg
• Bay Leaves 
• Dalchini - 100 gms
• Ginger - 200 gms
• Garlic - 200 gms
• Mirchi - 150 gms
• Saunf - 100 gms
• Shah jeera - 100 gms
• Biryani Masala - 400 gms
• Aamchur powder - 200 gms
• Green chillies - 100 gms
• Beetroot - 1Kg
• Cucumber - 3 Kg
• Kewra water - 100ml

Preparation

Kathal Biryani

• Soak rice in water for around 2 hours
• Fill water in a vessel and bring to boil. Then add tejpatta, dalchini, jeera, pepper and oil.
• Add rice and cook. Remove rice from water and keep aside.
• Grind chillies, ginger, garlic and corriander to paste
• Cut big potato and kathal pieces
• In another vessel, mix curd, little birista, fennel seeds (soanp), jeera, corriander, pudina, haldi, chilli powder, biryani masala and salt. Add potatoes and kathal and keep aside for a couple of hours
• Heat oil, saute kaju, manuka and keep aside
• In the same oil, add onions and saute till brown
• Add ginger garlic mirchi paste and saute
• Add above curd mixture and saute
• Add dhaniya powder and saute
• Add some ghee and saute
• Add potatoes and cook
• Add green peas and cook
• In another vessel, add base layer of above gravy and then a layer of rice. On the rice, add butter, birista, kothmbir, pudina, kaju and manuka. Keep adding layers of gravy of rice till all gravy and rice are done
• Heat for 10 mins on high flame. Then switch off flame and keep for 30 mins and then serve

Raita

• Grate beetroot, cucumber and add to curd.
• Add salt sugar, corriander and mix