Add ginger-garlic paste, tomatoes and the meat. When almost done, add the curd and cook till the meat is done.
Clean the rice and keep it aside. In a pan, add remaining ghee and oil. Add the onions and brown them.
Add the cashew nuts and when golden brown, add the raisins. Remove and keep aside once the raisins swell.
Add the rice to the pan and fry till it turns crisp.
Bring water to a boil and add to the rice. Add salt to taste and cook till done.
Layer the rice with the cooked meat and sprinkle mint leaves and ghee on top.
Heat a girdle on medium flame and place the biryani pot on it (cover with a lid) and bake in an oven for 15 minutes or till the gravy of the meat evaporates. Serve hot.
Inputs From: Shiladitya Chaudhury and Debaditya Chaudhury, Owners, Oudh 1590