Soak the rice in water for an hour. Drain. Boil the meat with salt and vinegar. Grind coconut and cashew nut separately. Heat the dalda or ghee. Fry the rice and remove. Then add the rest of the ghee. Add sliced onions, when it comes to golden brown add the ground garlic fry well, then add Melam biriyani masala mixed with little water. When oil separates add tomatoes, fry well, then add the meat, stir for 2 minutes. Add ground garlic, cashewnuts and coconut. Add 3 cups of water including the stock from the meat. When water boils add the rice and close the cooker. After the 1 whistle, cook for 5 minutes. Remove from flame. Do not release the pressure. Serve hot garnished with fried onions.