Oil ¾ Cup Pyaz (Onion) sliced 2 large Beef mix boti ½ kg Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs Tamatar (Tomatoes) 2 large Pani (Water) 1 & ½ Cups Lal mirch powder (Red chili powder) 1 tbs or to taste Haldee powder (Turmeric powder) ½ tspDhania powder (Coriander powder) 1 tbs Javitri powder (Mace powder) ¼ tsp Jaifil powder (Nutmeg powder) ¼ tsp Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs Namak (Salt) 1 & ½ tbs or to taste Sabut kali mirch (Black pepper corns) ½ tsp Baadiyan ka phool (Star anise) 1 Badi elaichi (Black cardamom) 1 Hari elaichi (Green cardamom) 4-5 Laung (Cloves) 4-5 Darchini (Cinnamon stick) 2 Tez paat (Bay leaf) 1 Dahi (Yogurt) sour ½ Cup Lemon juice 3 tbs Hara dhania (Fresh coriander) ½ bunch Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices) Lemon sliced Tamatar (Tomato) sliced 1 medium Hara dhania (Fresh coriander) chopped 1-2 tbs Kewra water 2 & ½ tbs Zarda ka rang (Yellow food color) ¼ tsp
In pot,add oil and onion,fry until golden brown,take out half quantity of fried onion for later use.
In remaining fried onion,add beef mix boti and mix well until meat changes color.
Add ginger garlic paste and mix well for 2 minutes.
Cover and cook on low flame for 5 minutes.
Add tomatoes and mix well.
Add water,mix and bring it to boil,cover and cook on low flame until meat is tender (approx. 1 hour).
Add red chili powder,turmeric powder,coriander powder,mace powder,nutmeg powder,kashmiri red chili powder,salt,black pepper corns,star anise,black cardamom,green cardamom,cloves,cinnamon sticks and bay leaf,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add lemon juice and fresh coriander,mix well and cook until oil separates & set aside.
In separate pot,add boiled rice,beef gravy masala,lemon slices,tomato slices,fresh coriander and add remaining boiled rice.
In kewra water,add yellow food color and mix well,drizzle over biryani.
Cover and steam cook on low flame for 8-10 minutes.
Garnish with fried onion and serve with raita.