- Beef 1 kg
- Rice 600 grams
- Potatoes 750 grams
- Onion ½ kg
- Green Cardamom (Elaichi) powder 1tsp
- Almond(Badam) 30 grams
- Cashew (Kajoo) 30 grams
- Green chilli 6-10no’s
- Saffron 1-1/2 tsp
- National Black pepper powder 1 tsp
- National Red chilli powder 1 tbsp
- Black cumin (Kala jeera) 1 tbsp
- Kewra 1 tbsp
- National Ginger garlic paste 2 tbsp
- Lemon juice 6 tbsp
- Ghee as much required
- Oil as much required
- National Salt to taste
Cooking Directions
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Put some oil and chopped onions in a sauce pan and fry the onion till they change their colour to a light brown colour.
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Take fried onions out on to a tissue pepper to let excess oil out and grind half of the brown onions.
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Now fry some cashews and almonds in the same pan, a little then.
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Take the nuts out after a couple of minutes and grind them in blender.
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Fry the potatoes in the same pan as well until they are cooked.
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Put the meat into the same saucepan and fry the meat.
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Add fried onions, cumin(jeera)powder, black pepper, saffron (1tsp), red chilli powder, green cardamom(illaiche) powder, green chilli, salt and cook the ingredients.
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Now add ginger garlic paste and lemon juice and cook all the ingredients well
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Add water and fried onions in to the meat, cover it for 15 mins to let it cook well.
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In another pan boil the rice (do not boil the rice fully).
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Take another pan and add a layer of rice in the pan.
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Cover the rice with the meat.
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Add another layer of rice covering the meat.
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Sprinkle ground cashew’s and almonds, kewra, pinch of saffron(not necessary), and brown grinded onions.
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Cover the biryani with a tight lid and let the rice fully cook.
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Dish out in a platter and serve it with raita and salad of your choice.
