2. Heat 2 tbsp ghee in a pan and add 1 inch cinnamon, 3 cloves, 1 green cardamom, 1 mace and little grated nutmeg powder, 6 shallots, 7 garlic cloves, 1 inch ginger and 4 green chilies.

3. Saute this for about 2 minutes and add coriander leaves and mint leaves and cook this for about 10 minutes on medium flame..

4. Let the mixture cool down and grind it to a fine paste.

5. In a pressure cooker, add 2 tbsp ghee, 2 bay leaves, 1 star anise, 3 cloves, 2 green cardamoms,1 black stone flower, 1 finely chopped onion. saute the onions till they are golden brown in color

6. Add 1 finely chopped tomato, 1/2 tsp turmeric powder, 2 tsp red chilli powder, salt as per taste and 1 tsp coriander powder. saute them.

7. Add the ground masala paste, and cook them until the raw smell goes away for about 5 minutes on medium flame.

8. Add 1/4 cup curd and mix well. next, add the soaked rice into the pressure cooker. mix well, and add 1.5 cups water.

9. Cook the biryani on a medium flame for about 2 whistles

10. Let the pressure subside and garnish the khuska with some freshly chopped coriander leaves.

11. For raita , add 3 sliced shallots in a bowl, 1 chopped green chilli, few coriander leaves, 1/2 cup curd. mix well.

12. Serve the khuska hot with some raita by the side