In a food processor, coarsely grind the above mentioned ingredients 'to grind' without adding water. Do not make into a paste. Keep aside.
Cook the basmati rice in a rice cooker. Add all the ingredients mentioned 'for cooking basmati rice' into the bowl of a rice cooker and cook till the rice cooker turns to warm mode. Remove the rice bowl from the cooker and keep aside.
If cooking the rice in a saucepan, add 4 cups water for 2 cups rice and cook till rice has cooked well and the water has completely absorbed.
For better taste, fry fresh onions rather than using store bought fried onions. Add enough oil in a hot frying pan, add onions and fry till they turn golden brown in colour. Using a slotted spoon, transfer the fried onions onto a plate lined with kitchen paper towel. Keep aside.
If you are using cashew nuts, fry ¼ cup cashew nuts in ½ tbsp ghee till they turn golden in colour. Keep aside
Making Beef Masala
Place a pressure cooker over medium heat.
Add ghee, let it turn hot.
Add the ground mixture, saute for 5 minutes.
Add sliced onions, season with salt and add bay leaves. Saute till onions turn translucent.
Add tomatoes, cook for a minute.
Add beef that has been cleaned well. You could use bone- in or boneless stew cut beef.
Add coriander powder, fennel powder, chilli powder, turmeric powder, ground cumin, garam masala and salt. Combine well.
Add chopped cilantro and mint leaves.
Add ½ cup water and close the cooker with it's lid. Place the whistle and cook over medium heat till 2 whistles or for 20 minutes.
Remove the cooker from the heat and let the pressure subside completely and then open the lid.
There will be some gravy in the masala. Place the pressure cooker over hight heat and cook till the gravy in the beef masala has thickened. Do not make the masala too dry, let there be some gravy in the masala as it will be absorbed by the basmati rice while mixing.
Taste and add more salt if needed.
Turn the heat down to low heat.
Add the cooked basmati rice into the beef masala, combine well into the masala
Add 1½ tbsp ghee and combine well.
Garnish with fried onions, roasted cashew nuts, chopped cilantro and mint leaves.
Give everything a good mix, remove the pressure cooker from the heat. Close with it's lid and keep the biryani covered for 20 minutes.
Serve this delicious biryani on a plate and serve along with raita..
