Coriander, Chilli, Salt, Cinnamon, Clove, Fennel, Turmeric, Cardamom

Biriyani Masala (To serve 4) – Method:

• Wash and clean the Basmati rice (500g) and cook till done.
• Grind grated coconut (¼ cup) and cashew nuts (10 nos) to a fine paste.
• Heat oil and ghee (¼ cup each) in a pan.
• Saute sliced onions (1 cu p) till light brown.
• Add ginger garlic paste (1 tbsp) and stir well.
• Mix Melam Biriyani Masala 3 – 3 ½ tbsp with little water, add to it and saute well.
• Then add finely chopped tomatoes (½ cup), meat (500g – Chicken or Mutton ), curd (¼ cup) and enough salt and cook till meat is tender.
• Then add the coconut paste with ½ cup water.
• Add coriander leaves & mint leaves (¼ cup each).
• Take off from fire when gravy thickens. In a thick bottomed pan, mix rice and meat pieces.
• Cover and Dum cook on low flame for 15 minutes.
• Garnish with fried onions, cashew nuts and kismis.
• Serve the Chicken / Mutton Biriyani hot with raitha.