- Meat : 1/2 kg
- Tomatoes : 1/2 kg
- Dried Prunes : 50 grams
- Rice : 1 kg
- Cumin Seed : 1 teaspoon
- Fresh Coriander : 1 bunch
- Fresh Mint : 1 bunch
- Green Chilies : 6
- National Refined Salt : 1/2 teaspoon
- Onions : 250 grams
- Ginger Garlic Paste : 2 teaspoons
- Oil : 1 cup
- National Bombay Biryani Masala : 1 packet (50 grams)
Begin by putting the rice to soak for half an hour.
Heat the oil and fry the onions to a crisp brown color.
Add the meat, 2 glasses of water, and cook for half an hour or until the meat is tender.
Now toss in the tomatoes, dried prunes, ginger garlic paste, National Bombay Biryani Masala and fry thoroughly.
Scatter green chilies, coriander and mint on top and turn off the heat.
In another large pot, heat 2 tbsp oil and flash-fry the cumin seed until it stops crackling.
Add the soaked rice and salt; stir to coat the rice with oil.
Pour in enough water to start the rice steaming.
When the rice is half-cooked, scoop out some from the center and fill the cavity with the meat mixture.
Cover the meat with the scooped rice, add 1 cup of water and cook on low heat for half an hour until the rice is cooked through.
Stir once and serve.