How to make Keema Biryani

1. Preparing the Rice:

• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes. 
• In a large pot, bring 4 cups of water to a boil. Add the bay leaves, green cardamom pods, cloves, cinnamon stick, and salt. 
• Drain the soaked rice and add it to the boiling water. Cook until the rice is 70-80% cooked (parboiled), about 6-7 minutes.
• Drain the rice and set aside.

2. Preparing the Keema (Minced Meat) Mixture:

• Heat 2 tablespoons of oil or ghee in a large pan over medium heat.
• Add the sliced onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and green chilies. Cook for another 2-3 minutes until the raw smell disappears. 
• Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture. 
• Add the minced meat, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the meat is browned and cooked through. 
• Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 5-7 minutes until the mixture is well combined and thick. 
• Stir in the fresh coriander and mint leaves. Cook for another 2 minutes and turn off the heat.

3. Layering the Biryani:

• In a large, heavy-bottomed pot or a Dutch oven, spread a layer of the keema mixture. 
• Add a layer of parboiled rice on top of the keema mixture.
• Drizzle some saffron milk (if using) and 1 tablespoon of ghee or oil over the rice.
• Sprinkle some fried onions, fresh coriander, fresh mint, and a pinch of garam masala over the rice layer.
• Repeat the layering process with the remaining keema mixture and rice, finishing with a layer of rice on top.
• Drizzle the remaining ghee or oil over the final rice layer. Add more fried onions, fresh herbs, and garam masala. 

4. Dum Cooking:

• Cover the pot with a tight-fitting lid. If the lid is not tight enough, seal the edges with dough to prevent steam from escaping. 
• Cook on low heat for 25-30 minutes to allow the flavors to meld together and the rice to cook completely.
• Alternatively, you can place the sealed pot in a preheated oven at 180°C (350°F) for 20-25 minutes.

5. Serving:

• Once the biryani is cooked, gently fluff the rice with a fork to mix the layers without breaking the grains.
• Garnish with additional fried onions, fresh coriander, and mint leaves.
• Serve hot with raita (yogurt sauce), salad, and pickles. Optionally, garnish with halved boiled eggs.