Beef Biryani

Ingredients:

1. Basmati Rice     ½    Kg
2. Beef     ½    Kg
3. Onion -chopped    4    nos.
4. Tomato -chopped    3    nos.
5. Oil     2    tbsp
6. Ghee     2    tbsp
7. Red Chilli Powder     2    tsp
8. Turmeric Powder     ½    tsp
9. Coriander Powder     2    tsp
10. Ginger Garlic Paste     2    tsp
11. Cashew Nuts     20    g
12. Coriander Leaves     20    g
13. Cardamom Seeds (Elakka)     5    nos.
14. Bay leaves     2    nos.
15. Peppercorns     8    nos.
16. Mint Leaves(Pudina)     10    g

Description:

1. Clean and cut the beef into average sized pieces.Boil it together with turmeric powder,pepper powder and salt.
2. Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
3. Add all the chopped onions to the hot oil, except for 1 chopped onion.Stir and fry it slowly
4. Add turmeric powder, chilli powder, coriander powder, crushed cardamom, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.
5. Add chopped tomato and cook until the water in the tomato dries up and oil floats on the top.
6. . Put the fried beef lightly crushed by hand into it and add salt as per your taste. Allow it to cook on low flame until cooked.
7. While it is cooking, heat oil in a seperate pan. Fry the remaining chopped onion in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and cardamoms to the same oil. Then, toss in the cashewnuts and fry until lightly golden brown.
8. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice starts boiling, reduce flame and keep it covered.
9. As the water gets absorbed by the rice, remove half of the rice and put the prepared beef curry on top.
10. Garnish it with mint leaves, coriander leaves, cashewnuts and fried onions
11. Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame,covered,for 10 minutes and let it cook. Serve hot with any raita.