Clean the beef and add salt, turmeric powder and coriander powder.
Mix it well and keep aside for 30 minutes for marination.
Heat a pressure cooker and add oil to it. Heat the vessel.
Add one onion for deep frying.
Then fry the cashew nuts and grapes and keep it aside.
Then in the same oil, add the masala spices.
Add the onion, ginger, garlic and green chilly paste and sauté it well. Then add tomato and mint leaves.
Add the marinated beef to it.
Mix it well and add spring onions and 1 cup water to it.
Mix it well and close the cooker. Wait for 5 to 6 whistles.
Cook the beef well.
Add the washed rice, salt and remaining water to it. If you soak rice for 20 minutes, then 1 cup of water should be added. Otherwise for 1 cup of rice you should add 1 1/2 cup of water.
Close the pressure cooker and wait for 2 whistles.
Check the biriyani.
Then add the fried onion and nuts to it.
Add coriander leaves and capsicum on above it.
Then close the cooker again for 5 minutes, no need to put on the flame. It's just to make the flavors of coriander leaves and capsicum to mix well with our biryani.
Our biryani is ready to serve.