Beef kacchi Biryani

Marinate the beef with yoghurt, ginger garlic paste, red chilli powder, coriander powder, cumin paste, salt, black pepper, black pepper powder, nutmeg, and mace paste. Let it sit for at least 30 minutes.

In a large pot, heat ghee and add cinnamon, black cardamom, green cardamom, cloves, and bay leaves. Sauté until fragrant.

Add the marinated beef to the pot and cook until the beef is browned.

Add the boiled potatoes to the pot and mix well.

In a separate pot, cook the aromatic rice until it is 70% done. Drain and set aside.

Layer the partially cooked rice over the beef and potato mixture.

Warm the liquid milk and dissolve the saffron in it. Pour this mixture over the rice.

Sprinkle fried onions, green chillies, chopped pistachio, almond, cashew nut, kismis, and aloo Bukhara over the rice.

Mix milk powder with a little water to make a paste and drizzle it over the top.

Seal the pot with flour dough to trap the steam and cook on low heat for 30-40 minutes.

Remove from heat and let it rest for 10 minutes before opening the seal.

Gently mix the layers before serving.