This particular dish has more of an Indian flavor to it than
the other biryani recipe.

Serves 6.

Ingredients

1 lb meat (chicken/mutton), cut into 1 1/2" cubes
2 cups rice, washed and drained
1/3 cup raisins
1/3 cup green peas (optional)
1/3 cup cashew nuts
5 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp chillie powder
1 tbsp curry powder
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
1/2 tsp of turmeric
3 large potatoes, peeled and diced
5 tbsp butter or ghee
3 cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste

Method

Saute the onions and the cashew in the butter until golden brown,
about 5-7 minutes. Add the green peas and raisins and fry for a
few more minutes. Remove from the fire, and put them aside.

Put the ginger, garlic, chillie powder, curry powder into the
same pan used above and saute for 3-4 minutes. Add the meat and
saute. Mutton should be sauted for about 7-8 minutes, while the
chicken will take about 4-5 minutes. The meat should be about half
cooked at the end of this step.

Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric,
mint leaves and salt and saute for 2 minutes. Add a little water
and cook until the meat is almost cooked. Now add the rice and
potatoes. Add the rest of the water and simmer covered, on a very
low flame for 15-20 minutes, until the rice is cooked.

If you are using a rice cooker the transfer the meat to the rice cooker,
add the rice and sufficient water and cook according to directions.

Serve hot, garnished with the fried onions.
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