Biryani

Ingredients 
1 kg Mutton/chicken 
1 kg Basmati rice 
100 grm Yogurt 
1 medium onion 
6 garlic clove 
1 tbs ginger paste 
8 small illaichi 
1 tbs gralic paste 
10 cloves 
Oil 
Kewra few drops 
Yellow food color two pinch 
Sugar a pinch
Salt to taste 


Method
- Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. 
- Cook on a low flame till the meat is tender and the water dries.
- Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
- Simultaneously soak the rice in water for half an hour. 
Boil the rice till they're half cooked, 
- drain the water and keep them aside.
- Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. 
When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
- Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
- Keep it covered and on a low flame. 
- Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. 
Serve with salad or garlic chutney.