Beef Biriyani

Beef Biryani / ബീഫ് ബിരിയാണി
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Beef Biriyani is a delicious dish. It is similar to mutton biryani, but it has a unique taste and is little spicy too. Beef biryani is not something that is made on a Christmas day- it's usually a chicken or a mutton biryani-  but for a change to the tradition,with a beef version, which is just as good...
Ingredients
For marinating Beef:
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Beef-1 kg
Turmeric powder-1/2 tsp
Coriander powder-  1 tsp
Chili powder-1 tsp
Pepper powder-1 1/2 tsp
Garam masala powder-1/2 tsp
lemon juice-1 tsp
Salt-to taste
Ingredients For Masala:
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Onion thinly sliced-6
Tomato thinly sliced-2
Ginger, garlic, green chilly paste- 3 tbsp
Garam masala powder-2 tsp
Curd-1 tbsp
Mint leaves chopped-1/4 cup
Coriander leaves-1/4 cup
Salt-to taste
Oil-2 tbsp
Ingredients  For Rice:
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Basmati rice -2 cups
Boiling water-3 ¾ cups (including the beef stock)
Ghee-1 tsp
Cinnamon stick-2(one inch size)
Cardamom pods-4
Cloves-4
Bay leaves-2
Salt-to taste
Ingredients  For garnishing:
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Fried onions
Cashew nuts
Raisins
carrot grated
Lemon juice-2 tsp
Preparation:
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 Marinate the beef pieces with above marinate ingredients.
Keep it aside for 20 minutes and pressure cooks it with ½ cup of water till ¾th cooked.
In a pan heat 2 tablespoons of oil and sauté onion very well.
Add ginger, garlic, green chilly paste in to it.
When the raw smell goes add tomato in to it;
When the tomatoes are mashed well add garam masala, coriander leaves, mint leaves and salt.
The cooked beef contains water (beef stock) along with it; keep it  aside for cooking rice.
Add cook beef pieces  in to onion masala and cook for another 15 minutes  in a low-medium flame.
Mean while soak the rice in water for 15 minutes and drain.
Add ghee in another pan; add cinnamon stick, cardamom, bay leaves and cloves.
When it crackles; add drained basmati rice, sauté for 5 minutes (without breaking the rice).
Add boiling water along with the  stock  and salt.
Cover the lid for 10 minutes in a low flame.
Open the lid and give a gentle stir; cook till all the water gets absorbed.
In the dum pan add little ghee; spread half part of prepared beef masala.
Add half part of rice on top of it; sprinkle mint, coriander leaves and lemon juice.
Spread remaining masala on top of it and the remaining rice.
Sprinkle mint leaves, coriander leaves, lemon juice and garam masala.
Add fried onions, grated carrot, cashew nuts and raisins.
Cover the lid tightly without escaping the steams (or put a heavy weight on top of the lid) and put it on the stove top for 15-20 minutes on low flame.
Switch off the flame and open the lid after 10 minutes.
Add in to serving plates along with some raitha and pickle.