This beef biryani is all about the perfectly cooked fragrant rice and the tender juicy beef, cooked in all the aromatic and warm spices
Close the lid and cook for about 20 minutes on medium heat, this should prevent the meat from over reducing and sticking to the pan. If you don't have pressure cooker then cook the beef in a normal pan with the lid on for about 30 - 35 minutes.
Release the pressure from the pressure cooker before opening the lid.
On a pan, fry the onion in hot oil with cardamom, cloves, cinnamon stick and curry leaves. This will infuse the aromatic flavours to the rice.
Add the washed rice to the pan and stir and fry with rest of the ingredients for about 2 minutes.
Keep adding rice until you get the right balance of rice and flavour from the gravy. You can keep the excess rice (if there are any) for later use or freeze them.