Instructions:

1.Marinate the Meat:

• In a bowl, combine the meatpieces with yogurt, turmeric powder, red chili powder, half of theginger-garlic paste, and salt. Mix well, cover, and marinate for at least 30minutes.

2. Prepare the Rice:

• Wash and soak the basmatirice for 30 minutes. Drain the water completely.

3. Cook the Rice:

• In a large pot, bring 6cups of water to a boil. Add the drained rice, salt to taste, and cook untilthe rice is 70% done (parboiled). Drain and set aside.

4. Prepare the Biryani Masala:

• Heat ghee or oil in aheavy-bottomed pan. Add the fennel seeds, cloves, cardamom pods, and cinnamonstick. Sauté until aromatic.

5. Saute Onions and Tomatoes:

• Add the sliced onions andgreen chilies to the pan. Sauté until the onions turn golden brown.

6. Add Ginger-Garlic Paste and Tomatoes:

• Add the remainingginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft andoil starts to separate.

7. Cook the Meat:

• Add the marinated meatalong with any marinade left in the bowl. Cook on medium-high heat until themeat is partially cooked and the masala is well-coated.

8. Layering the Biryani:

• In a heavy-bottomed pot ora biryani handi, layer half of the cooked rice evenly. Sprinkle half of thechopped mint and coriander leaves on top.

9. Layer the Meat Masala:

• Spread the cooked meatmasala evenly over the rice layer.

10. Layer the Remaining Rice:

• Add the remaining rice on topof the meat layer. Sprinkle the remaining mint and coriander leaves over therice.

11. Final Cooking:

• Cover the pot tightly witha lid or aluminum foil. Place over low heat and cook for 20-25 minutes,allowing the biryani to steam and flavors to blend.

12. Serve:

• Once done, gently fluff thebiryani with a fork. Sprinkle lemon juice over the biryani for added freshness.Serve hot with raita and boiled eggs.