Grind the ingredients under "for grinding" and keep the mixture aside.
Heat oil and let the bay leaf, cinnamon, peppercorns and curry leaves sizzle.
Add in the ginger garlic paste and saute till raw smell is gone.
Add the onion and chilllies and saute till wilted.
Add in the turmeric and red chilli powders and cook for a minute.
Add in the green paste and cook for a couple of minutes.
Add in the beef with some salt and cook on low flame till half done. The beef will release some of its stock.
Add in the drained rice and saute for five minutes, without breaking the rice.
Add in the remaining ingredients and keep on high flame till the mixture comes to a rolling boil.
Keep on the lowest flame and cook till the rice absorbs the water but still has a crunch.
Cover the pot with aluminium foil and cook on dum for ten more minutes.
Take off the foil, fluff up the rice. Serve hot with side of your choice or just raita and pickle.