Ingredients

Biriyani rice – 1 Kilo
Beef cut into pieces – 1 kilo
Ghee – 250 gram
Onion – 250 gram
Cinnamon stick – 4 pieces
Cashew nut – 50 gram
Cashew nut – 50 gram
Raisins – 50 gram
Ginger – 1 table spoon
Garlic – 5 cloves
Cardamom – 6
Jathikka – ¼ piece
Sauf – 1 tea spoon
Turmeric powder ( as required)
Kaskas – as required
Lemon juice – 1 table spoon
Coriander paste – 2 table spoon
Salt – as required
Maida – 2 cup
Curry leaves – as required
Coriander leaves, pudina (mint) leaves, – as required
Curd – 2 cup

Method of preparation

Clean the rice , add cinnamon stick , required salt and cook. When it gets half boiled remove it from the stove and drain out the water and keep it in a flat vessel. Heat ghee in a pan. Fry the cashew nut, raisins, and half potion of chopped onion in ghee and keep it aside.
Sauté the remaining onion in ghee and keep it aside. add beef pieces , sauté onion, ginger – garlic paste , coriander paste and kaskas paste, curd, lemon juice, cardamom powder, jathikka powder , required salt and mix it together and cook. When it gets cooked as required spread it in the vessel. On top of it spread the half portion of half boiled rice. again on top of it spread the fried cashew nut, raisins, and sauté onion. Then close the lid of the vessel tightly, keep this in the burning charcoal for one hour. Then mix the rice and meat . add the curry leaves, Decorate it with mint leaves and coriander leaves and can serve.