Chattogram's Traditional Orsh's Akhni Biriyani

First, gather all the ingredients. For the special spice mix, blend all the ingredients from Part 2 in a blender.

Then, in a pan, fry onions until you have one cup of fried onions (beresta). Next, cube the potatoes and mix them with some salt, a bit of turmeric powder, and some food color. Fry the potatoes in the same pan until they are 80% cooked.

Now, for the main cooking, take a large pot. Add the beef, one cup of chopped onions, 1½ tbsp of garlic paste, 2 tbsp of ginger paste, 2 tbsp of almond paste, 2 tbsp of poppy seed paste, ½ cup of coconut paste, one cup of sour yogurt, 4 bay leaves, 4 one-inch pieces of cinnamon, 4 cloves, 4 small cardamoms, one large black cardamom, 1 tsp of turmeric powder, 2 tbsp of red chili powder, 1 tsp of coriander powder, 1½ tbsp of the special spice mix, 1 tbsp of radhuni spice, 10 green chilies, 2 cups of mustard oil, 4 cups of water, and salt to taste. Mix everything well and cook on high heat for 20 minutes, stirring occasionally. After 20 minutes, the water will have evaporated, and oil will be floating on top. Cook on low heat for 15 more minutes, stirring occasionally to prevent sticking.

When the meat is 70% cooked, add the cleaned and drained rice. Pour in 8 cups of boiling water and mix in salt to taste. Wait until the water is absorbed.

In the meantime, heat a tawa (flat griddle) on another stove. Once the water is absorbed, add one cup of liquid milk, one tsp of keora water, one tsp of rose water, one cup of fried onions, the fried potatoes, 10 prunes, ¼ cup of ghee, and 20-25 raisins. Mix everything well, cover with a lid, and seal with dough. Cook on low heat for 20 minutes. After 20 minutes, check if the rice is fully cooked. If it is, your delicious and flavorful traditional Chattogram Orsh's Akhni Biriyani is ready to be served.