Meat Biryani

Ingredients

• ¼ measure Biryani rice
• 250 Grams Meat
• ½ whole Coconut (extract the milk)
• 3 inches Ginger (for grinding)
• 1 Garlic
• 1 inch Cinnamon roasted in ghee
• 6 Cloves
• 2 teaspoons Coriander seeds (roasted)
• Mint, coriander leaves
• 2 Bellary onion
• 6 Chili
• 6 Cardamom
• 1 teaspoon Fennel seeds

Instructions

1. Wash the rice, remove any stones, clean, and drain. In a pressure cooker, cook the cut vegetable pieces (as printed in the source -- see note) with salt, turmeric, and 1/8 measure of water. In a pan, heat oil or ghee, add long-sliced onion, mint, and coriander leaves, and saute. Add the ground masala, the cooked meat, and the rice, stir for 2 minutes, and remove from heat. In the pressure cooker, add the water the meat was cooked in along with coconut milk, and bring to a half-boil. Into the boiling coconut milk, add the sauteed masala-rice and meat along with salt, stir, cover the cooker, and cook on low heat for 10 minutes before removing.