1kg. meat Of mutton leg , a lean cut of beef ,goat, or chicken)
1 kg. rice
I kg onions
1kg. potatoes
I medium -size unripe papaya
300ml (1cup) sour milk or yoghurt
2 limes
1/4kg kg tomatoes
I small bulb  of garlic (150-60g.)
small piece of fresh green ginger-
about 5g I teaspoon)4 cardamom pods
4 cloves
2 small sticks (about 10g.)   cinnamon
5g. (I teaspoon) each  cummin seeds,
coriander seeds, and whole black peppercorns
oil for frying
1 smallest size tin tomato paste
Peel papaya, remove seeds, and grate coarsely. pound 
the garlic and ginger to a paste cut the meat into            
1biggish pieces and put into a heavy saucepan with the
papaya and garlic and ginger. Add the sour milk or
youghurt and the juice of the two limes set over a low
heat and stir at intervals, Whilst this is cooking, grind
spices together and set aside.  slice  the onions
and fry in oil until brown and crisp remove from the
fat. peel and slice the potatoes and fry in the same oil
until golden brown. Remove and keep on one side -
apart from the onions. Check the meat to see if it is
nearly ready, then add the spices and the skinned
tomatoes, together with 4-5 tablespoons (15m1,
spoon) of the fat used to fry the onions and potatoes.
Mix together well, then add the tin of tomato paste.
Continue cooking over a low heat until the meat is
really tender and the sauce thick and creamy. it is
almost certain you will have to add a little warm
water before the meat is cooked. Cook for a final
15-20 minutes to make sure all the flavours have
blended together.
prepare and cook the rice Put a good layer of the rice
at the bottom of a fireproof dish or casserole. Pour
over the meat mixture, and cover completely with
another layer of rice Now put in the fried onions,
reserving a few for decoration, and cover them with
the test of the rice,boil up the remaining oil and
pour Over. Take the sliced potatoes and tuck them at
the edge of the dish, and across the top, pushing
them into the rice. Sprinkle with the reserved onions,
and put into a moderate oven to heat through for
about 30 minutes. Do not let it become dry,
Biriani  can be served at table in the casserole if it is a
decorative one, or else you will have to remove the
rice and meat and vegetables, keeping the layers as
cooked. and serve on a big platter