Ingredients:

• Meat (lamb or chicken) – 1 kg
• Biriyani Rice – 2 kg
• Onions – 6
• Tomatoes – 5
• Tomatoes – 1
• Chillies – 3
• To grind – Garlic and ginger, 1 tbsp each
• Coriander leaves and Mint leaves – 50 g each
• Green chillies – 8
• Garlic, Ginger pieces – 1/2 cup each
• Ghee – 300 g
• Coconut Milk – 2 glasses
• Cardamom – 12 no
• Cinnamon – 1.5 tbsp
• Cloves – 1 tbsp
• Salt – 2 tbsp
• Water – 14 glasses

Method:

1. Soak the biriyani rice in water for half an hour. Drain the water.
2. Take a vessel, heat little ghee. Saute the rice on a low flame for 10 minutes. Keep it aside.
3. Saute the onions, green chillies and tomatoes in a big vessel for a while.
4. Then add the ground garlic and ginger and half the quantity of the masala powder.
5. Add the chicken pieces, salt and cook for 15 minutes (if it is lamb, cooking time will be 25 minutes).
6. To it add rice, coconut milk, water, remaining masala powder, coriander and mint leaves, and close the lid.
7. Keep it on a gentle fire till cooked dry. | Garnish with fried onion, roasted cashew nuts and egg.

Recipe courtesy of Chitra