Ingredients. Step 1 Beef. 1 kg. Chilly powder 1 Table spoon Coriander powder. 2 Table spoons. Turmeric powder. 1 Teaspoon. Pepper powder. 1 Teaspoon. Garam masala. 2 Teaspoons. Salt. Marinate beef with these and keep for 30 minutes.Cook in a pressure cooker until 3-4 whistles. Step 2 Garlic-ginger paste. 2 Table spoons Sliced green chillies. 3 Sliced onions. 1 cup Sliced tomatoes. 3 Curd. Half cup Oil. 2 Table spoons Heat a pan.Pour oil.Add garlic-ginger paste,saute for two minutes,add sliced onions, green chillies,stir till it becomes golden brown,add sliced tomatoes,stir for two minutes,add cooked beef,curd,stir well,adjust salt,cook it for around 5-10 minutes. Step 3 Basmati rice. 6 cups Water. 12 cups Crushed cinnamon, clove, cardamom. 2 Teaspoons Ghee. 1 Table spoon Bay leaves. 2 Wash and drain the rice.Heat ghee in a pan,add cinnamon, cardamom, cloves,bay leaves,saute well,add rice,stir to make crispy. Boil water in a pressure cooker,add salt,add rice mix, close the cooker,cook for 10 minutes. Step 4 Onions. 2 Cashew nuts. 50 gm Raisins. 50 gm Coriander leaves/ Mint leaves, Lemon juice 2 spoons. Thinly slice onions.Fry in ghee. Roast cashews and raisins. Take a pan/ cooker. Layer with alternative layers of rice,beef,fried onions, raisins, cashews, coriander leaves/mint leaves,lemon juice. Heat the layered Biriyani for about 20 minutes. Serve with salad and pickles.
