I learnt this dish from my grandmother. Like any other biryani it tastes good with onion raitha.

What you need

Rava - 2 cups

Minced meat - 1/4 kg

Curd - 1/2 cup

Ghee - 5 tsp

Oil - 5 tsp

Turmeric powder - a pinch

Cardamom -5

Cloves – 5

Cinnamon - 1 inch stick

Onions, medium sized - 4

Green chillies – 4

Garlic pods - 5

Ginger - 1 inch piece

Tomatoes, medium sized - 3

Mint leaves - a small bunch

Coriander leaves - a small bunch

Water - 5 cups

Cashew nuts – 7-8

Salt - to taste

Cooking instructions

Clean the minced meat and marinate with curd and turmeric powder for 15 minutes. Grind the ginger and garlic into paste. Chop the onion, green chillies and tomatoes. Heat one tsp of ghee in a kadai and fry the cashew nuts till they are golden brown and keep aside. With the same ghee, fry the rava for five minutes. Heat the remaining ghee and the oil in a pressure cooker, add the cardamom, cloves and cinnamon and fry for two minutes. Add the onions and green chillies and sauté till golden brown. Add the ginger-garlic paste and the tomatoes and sauté. Add the mint leaves, coriander leaves and the marinated meat along with the curd. Add water and salt to taste. Pressure cook for 10 minutes. Open the cooker and bring the mixture to a boil, now slowly add the rava, stirring all the while. Keep stirring till the mixture thickens (similar to upma). Remove from stove. Garnish with fried cashew nuts and serve along with onion raitha.

Hema Suganthi Joshua loves listening to music, singing, reading and cooking.