Rice and meat biryani

Ingredients

• Basmati rice or any other type of rice for the pilaf: 2 cups
• Green lentils and brown lentils (mixed in equal amounts): 1 cup
• Chopped onion: 1 cup
• Grated ginger: 1 tablespoon
• To taste
• Half a teaspoon of turmeric powder
• cinnamon, cardamom, cloves, to taste
• 3 tablespoons of grease and oil paint
• Hot water, as needed
• Beef/Goat meat, 500 grams
• Plain yogurt: 1/2 cup
• 1/2 cup of chopped onion
• 1 tablespoon of chopped garlic
• Warm spices (cinnamon, cardamom, cloves) to taste
• black pepper and cilantro seeds, to taste
• A pinch of ginger and turmeric powder
• 2 tablespoons of butter

Rinse the rice and lentils together, then let them soak for 30 minutes.

Heat some oil paint and ghee in a pan.

Add the bay leaves, cloves, and cardamom.

Next, brown the chopped onion until it is golden brown.

Bring the rice and lentils back to a simmer, then add turmeric, ginger powder, and salt.

Cook the rice and lentils in hot water, covered, until they are tender.

In a separate container, combine the oil paint and the spices.

Then, add the chopped onion, ginger, garlic, yogurt, chili pepper, parsley, and salt, and cook.

Continue to cook the meat in the oil paint until it is fully cooked, then cover and let it simmer.

Once the meat is cooked, sprinkle it with ginger, turmeric, and a small amount of ghee.

The rice and curry can be served separately, or, if you prefer, the curry can be placed on top of the rice.