Preparation of the masala:

1. In a pan heat oil, fry the onions, ground chillies, ginger garlic and tomatoes one by one and saute till soft.
2. Then, add the beef pieces with enough salt; mix and cook covered till the beef is done and the masala is not too thin.
3. Add a tbsp of garam masala, some lemon juice and half of the coriander leaves.
4. Remove from heat.

Preparation of the ghee rice:

1. Clean the rice and put it in a strainer to remove the excess water.
2. Heat a vessel, add 1 cup of oil and 1/2 cup ghee and fry the thinly sliced onion till it turns golden brown; keep aside.
3. Roast the cashews also (optional).
4. In the same oil, fry the cleaned rice for 5 mins and pour the boiling water.
5. Add enough salt and the cinnamon sticks and cloves.
6. You can use 1&3/4 cup of water for 1 cup rice.
7. Reduce flame and cook for 10-12 mins.
8. Open the lid and just turn over the rice with a spoon.
9. Once the rice is cooked, add the remaining lemon juice and mix well.

For the dum:

1. Heat the cooked masala once again and (in a bigger vessel) add 2/3 of the rice.
2. Sprinkle the color on it, then the roasted onion, cashews, coriander leaves and garam masala.
3. Add a layer of rice once again and repeat the same to make 3 layers.
4. Cover the vessel with a tight lid or keep something heavy on top.
5. Cook on a very low flame for 20-30 mins.
6. Open and let the steam out and your biriyani is ready.
7. While serving, transfer the rice to one dish and the masala to another.
8. Garnish with roasted onions, cashews and coriander leaves.

Recipe and image courtesy: Friends Cookys