Meat: I kg, Onions slued thin: 5(medium sized), Tomato: 2 (medium sized), Green chillies: 4-5 numbers, Curd: 2 tbsp, Coriander leaves: 1 bunch, Biryani rice: 1 kg (washed and drained), Ghee: 4 tbsp, Cardamom: 3-5 numbers, Cinnamon: I inch piece, Clove: 3-5 numbers, Cashew Nuts: 20 grams, Raisins: 20 grams, Hot water: 8 glasses
Preparation: For Biryani rice, heat ghee in a thick bottomed vessel. Saute one-fourth of the onion till it turns golden. Add cardamom, cloves and cinnamon. Add the Biryani rice and roast till golden brown. Add water and cook on low heat till done.
For Meat, Saute the three - fourth of the remaining onion. Add tomatoes and green chillies. Add the meat and mix well with M.T.B. Bryani masala and salt. Add curd and cook well. Mince the coriander leaves; roast the cashew nuts, rattles and the remaining onion and set aside. In a thick bottomed vessel, layer the cooked meat and rice alternately. Top with the roasted onion, nuts, raisins and minced coriander leaves. Cook for further 15 minutes over low flame keeping the lid tightly sealed. Serve hot.