This Eid bring some color and extra taste in your Biryani. Make this Satrangi Biryani and enjoy your Eid. Falak Extreme Basmati Rice works best for your biryani rice. #HappyCookingToYou #FoodFusion #Falak Written Recipe: https://bit.ly/3jIF66uVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.Satrangi BiryaniServes 6-8Recipe in English:Ingredients:-Falak Extreme Basmati Rice 750g (4 Cups)-Water as required -Water 3 liters or as required-Darchini (Cinnamon sticks) 2-Badiyan ka phool (Star anise) 1 -Hari elaichi (Green cardamom) 2-Laung (Cloves) 5-6-Tez paat (Bay leaves) 2-3-Pyaz (Onion) fried 2-3 tbs-Namak (Salt) 1 tbs or to taste-Sirka (Vinegar) 1 & tbs-Badam (Almonds) 24-25 -Pyaz (Onion) fried Cup-Water Cup or as required -Dahi (Yogurt) 1 Cup-Cream Cup-Lal mirch powder (Red chilli powder) tbs or to taste -Zeera (Cumin seeds) roasted & crushed 1 tsp-Lal mirch (Red chilli) crushed 1 tsp-Garam masala powder 1 tsp-Dhania powder (Coriander powder) 1 & tbs-Lemon juice 3 tbs-Cooking oil Cup-Mutton mix boti 750g-Zeera (cumin seeds) tbs-Sabut kali mirch (Black peppercorns) tsp-Hari elaichi (Green cardamom) 5-6-Namak (Salt) tbs or to taste-Haldi powder (Turmeric powder) tsp-Adrak lehsan paste (Ginger garlic paste) 2 tbs-Water 2 & Cup or as required -Tamatar (Tomato) chopped 2-Podina (Mint leaves) 2-3 tbs-Hara dhania (Fresh coriander) chopped 2-3 tbs-Aloo bukhara (Dried plum) 8-10-Water 1 tbs-Orange food color 2-3 drops-Green food color 2-3 drops-Red food color 2-3 drops-Yellow food color 2-3 drops-Podina (Mint leaves) chopped 1-2 tbs -Hara dhania (Fresh coriander) chopped 1-2 tbs -Pyaz (Onion) fried-Hari mirch (Green chillies) 2 -Podina (Mint leaves) chopped 1-2 tbs-Hara dhania (Fresh coriander) chopped 1-2 tbs-Pyaz (Onion) fried 1-2 tbsDirections:-In a bowl,add rice,water,wash thoroughly and soak for 20 minutes then strain soaked rice & set aside. -In a pot,add water,cinnamon sticks,star anise,green cardamom,cloves,bay leaves,fried onion,salt, vinegar,mix well & bring it to boil. -Add soaked rice,mix well & boil until 3/4th done (8-10 minutes) then strain & set aside.-In spice mixer,add almonds and blend well.-Add fried onion,water and blend to make a paste & set aside.-In a bowl,add yogurt & whisk well.-Add cream,almond & onion paste,red chilli powder,cumin seeds,red chilli crushed,garam masala powder,coriander powder and lemon juice,whisk well.Spiced yogurt is ready!-In a wok,add cooking oil,mutton mix boti & mix well until it changes color. -Add cumin seeds,black peppercorns,green cardamom,salt,turmeric powder,mix well & cook for 2-3 minutes.-Add ginger garlic paste,mix well & cook for 4-5 minutes.-Add water,mix well and bring it to boil,cover & cook on medium low flame for 40-45 minutes or until meat is tender then cook on high flame until oil separates.-Add tomatoes,mix well & cook for 2-3 minutes.-Now add prepared spiced yogurt,mix well & cook on medium flame for 8-10 minutes or until oil separates.-Add mint leaves,fresh coriander leaves & mix well.-Add dried plums,mix well & set aside.-In 4 separates small bowls,add water,orange food color,green food color,red food color,yellow food color,mix well & set aside.-In a pot,add half quantity of boiled rice,half quantity of prepared mutton gravy,mint leaves,fresh coriander,fried onion,green chillies,boiled rice,prepared mutton gravy & remaining boiled rice.-Spread dissolved red food color,green food color,orange food color & yellow food color,mint leaves, fresh coriander,fried onion,cover & steam cook on low flame for 18-20 minutes.-Serve with salad & raita!