Instructions:

1. Marinate the Meat:

• In a bowl, mix the meat with yogurt, turmeric powder, red chili powder, and salt. Marinate for at least30 minutes.

2. Prepare Biryani Masala:

• Heat ghee in a large pan orpressure cooker. Add cumin seeds, cloves, cardamom pods, cinnamon stick, andbay leaf. Sauté until fragrant.
• Add sliced onions and sautéuntil golden brown.
• Stir in ginger-garlic pasteand green chilies. Cook until the raw smell disappears.
• Add chopped tomatoes andcook until they turn soft and oil starts to separate.
• Add marinated meat and cookuntil the meat is partially cooked and coated well with the masala.
• Stir in chopped mint and coriander leaves. Adjust salt if needed.

3. Cook the Rice:

• Meanwhile, in a large pot, bring water to a boil. Add salt and soaked basmati rice.
• Cook rice until it is70-80% done (parboiled). Drain the rice and keep aside.

4. Layering the Biryani:

• In the same pot used forcooking masala, spread a layer of cooked rice evenly over the meat masala.
• Sprinkle some fried onions(if using) and drizzle half of the warmed milk infused with saffron over the rice.
• Add another layer of rice and repeat the process, ending with a layer of rice on top.

5. Dum Cooking (Slow Cooking):

• Drizzle ghee over the toplayer of rice.
• Cover the pot tightly with a lid or seal with aluminum foil to trap the steam.
• Cook on low heat (dum) for 20-25 minutes until the rice and meat are fully cooked and infused with flavors.

6. Serve:

• Once done, gently fluff thebiryani with a fork to mix the layers.
• Serve hot Awadhi Biryanigarnished with fresh mint leaves and fried onions. Enjoy with raita (yogurtsalad) or your favorite side dish.