Cut 500 grams of kathal into medium pieces. Boil in 2 liters of water with salt to taste. Check doneness and remove in a strainer.

Boil 2 liters of water with a piece of bay leaf, mace, black cardamom, cinnamon stick and 1 tsp of salt. Wash 200 grams of Basmati rice. Add it to the flavored hot water along with 1 tsp ghee (clarified butter).

Check doneness, drain the water, spread the rice and let it cool.

Fry the boiled kathal and remove when crispy.

Fry 1 tsp of shah jeera. Add the remaining onion slices before adding 1 tsp of finely chopped garlic and 2 pieces of slit green chilies.

Mix ½ tbsp of ginger garlic paste. Add 1 piece of tomato (large, finely sliced) and ½ tsp of salt. Cover and cook until soft.

Mix 1 tsp of red chili powder, 1 tsp of coriander powder, ½ tsp of cumin powder, 1.5 tsp of biryani masala powder and ½ tsp of garam masala powder. Cover and cook. Check doneness. Add 4 tbsp of whisked curd.

Add a handful of finely chopped coriander leaves, the fried kathal and salt to taste. Mix, cover, cook for 2 minutes, check doneness.

Switch off the flame and sprinkle a bit of finely chopped mint leaves, coriander leaves, garam masala, biryani masala powder, 2 tsp of milk (mixed with a few saffron strands) and 1 tsp of ghee.

Layer the rice and then with a bit of finely chopped mint leaves, coriander leaves, garam masala, biryani masala powder, 2 tsp of saffron infused milk, and 1 tsp of ghee. Add fried onions.

Cover with foil paper and a lid and cook for 10 minutes. Remove and mix.

Check doneness. Transfer to a plate.

Your tasty and spicy homemade kathal biryani is ready.