Gujje/ Kadgi biryani

Cut the gujje into 1.5 x 1.5 inches squares, sprinkle salt over it and deep fry not until almost but not fully cooked. This is done so that it doesnt disintegrate while cooking with rice. Heat ghee/ oil add cloves, cinnamomn and cardamom and chopped onions. When onions almost brown add whole green chilles and fry for 3 mins. Add Kashmiri chilli powder and fry for a minute. Add ginger garlic paste and fry till it stops spluttering. Add chopped tomatoes and fry till oil seperates. This is a process so its best left on low flame while you are doing something else, like raita maybe or sipping some wine/ glen! Now add a bunch of mint leaves, I love the taste so I use it generously. Add 2 glasses of water and the fried gujje and cook till the water almost disappears. Keep checking that the gujje isnt over done. If you have overfried the gujje then cook the masala with 2 cups of water and boil till the water reduces and add gujje and cook till done. Boil water with star aniseed, marati moggu, salt and lil oil. Add pre soaked basmati rice (soak 15 mins) and boil till half cooked. Drain and layer with gujje curry and chopped fresh coriander leaves ( I make two layers of rice and 2 of curry) and either put in oven for half hour OR tie a cloth and keep vessel over a pan on low flame for 15 mins. You can add variations here as per your taste of masala. Sprinkle with fried onion, cashew and raising and serve.