Ingredients

1. Basmati Rice --- ½ Kg
2. Beef --- 1 Kg
3. Green Chillies --- 22 nos(100gms)*
4. Cilantro --- 1 bunch (75 gms)
5. Mint leaves --- 1 bunch (75 gms)
6. Onion --- 4 Medium sized
7. Ginger Garlic paste --- 2 tbls
8. Garam Masala --- 1 tsp
9. Lime --- ½ piece
10. Ghee--- 2 tbls
11. Mace (Jathipathri) --- a small piece
12. Salt --- to taste 1½ tbsp

Pre-prep

1. Wash the rice and keep it aside soaked.
2. Grind the Green Chillies, Cilantro and Mint leaves into a paste (May add a little water).
3. Cut the meat (or chicken) into chunks (Biriyany pieces).
4. Slice onions, boil 4 cups of water and keep both aside.

Method

1. Heat up 2 tbls ghee in a pressure cooker.
2. Add the sliced onions and saute in low flame till it becomes soft.
3. Add ginger garlic paste and stirr well and saute for another 3-4 minutes.
4. Add GC-Cil-Mint paste alongwith a cup of water, mix well and bring it to boil.
5. Add the meat, mix well and pressure cook for 11 mins (Till meat is 90% done).
6. Transfer it to a biriyani vessel alongwith ** cups of boiling water.
7. Add mace, garam masala, and add some salt if needed
8. Add rice, stirr well, and cook in low heat for 7-10 min with the lid on.(till the rice is cooked and the water is dried out).
9. Keep for DHUM for a couple of minutes making sure that it doesn't burn at the botton.

Notes

1. * Vary the number of green chillies to control the spice level. If you are using Thai chillies use only 6-7.
2. ** Most long grain basmati rice cooks in a 1:2 water. (Use 2 cups of water for 1 cup rice). The success of making good biriyani is in getting the rice cooked in the best texture. Amount of water, heat level and timings are very crucial.