Shivajimilitary hotel is located in Banashankari, its a favorite joint for all biryani lovers in Bangalore. The menu here is simple with exactly 10 to max 12 dishes. I'm a regular visitor to the restaurant and was inspired to recreate and share this recipe.

Ingredients:
750 Grams Mutton
500 Grams Bullet Rice (I always measure the rice in a coffee tumbler since its easy to measure the water and broth for later)
2 Large Onion Sliced
10 to 15 Chilies (Please use chilies according to heat level)
2 Inch Ginger
2 Whole Garlic
10 Sprigs Mint
10 Sprigs Coriander Leaves
1 Bay Leaf
1/2 Tbsp Shahi Jeera
1/2 Tbsp Cumin
1/2 Tbsp Fennel Seeds
2 Inch Sticks Cinnamon
2 Star Anise
3 Strands Javitri/Mace
4 Pods Cardamom
1 Small Petal Stone Flower
5 Cloves
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric Powder
1/2 Tsp Pepper Powder
3 Tbsp Vanaspati
3 + 3 Tbsp Oil
Salt as per taste.

The masala recipe given is in bulk we need to add according to taste and heat level. we can store the masala in the freezer and use in chicken gravy. Please do not use ghee in this recipe as it will over powder the flavor of spices. Compromise and use vanaspati/dalda only.

Recipe Blog Link: https://vidyascooking.blogspot.com/20...

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