Instructions:

Step 1: Marinate the Meat

• In a large bowl, mix yogurt,ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• Add the chicken or mutton pieces to the marinade, coat well, and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Step 2: Cook the Rice

• Wash and soak the basmatirice in water for 20 minutes. Drain.
• In a large pot, heat gheeand add bay leaf, cloves, cardamom, and cinnamon stick.
• Add the drained rice andsauté for 2-3 minutes until lightly toasted.
• Add 4 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and cook until the rice is 70-80% cooked. Set aside.

Step 3: Prepare the Biryani Base

• Heat oil and ghee in alarge, heavy-bottomed pan.
• Add cumin seeds and letthem splutter.
• Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
• Add green chilies and chopped tomatoes, and cook until the tomatoes are soft and oil starts to separate.
• Add the marinated meat and cook on medium heat until the meat is tender and cooked through.
• Stir in chopped corianderand mint leaves, coconut milk, and lemon juice. Cook for another 5 minutes.

Step 4: Layer the Biryani

• In the same pan with themeat mixture, spread half of the semi-cooked rice over the meat.
• Sprinkle half of there served fried onions over the rice.
• Layer the remaining rice over the onions and meat.
• Top with the remainingfried onions, saffron milk, and a drizzle of ghee.

Step 5: Dum Cooking

• Cover the pan with a tight-fitting lid or seal it with aluminum foil.
• Cook on low heat (dum) for20-25 minutes. This can be done by placing the pan on a tawa (griddle) toprevent direct contact with heat.
• Once done, let it rest for10 minutes before opening the lid.

Step 6: Serve

• Gently fluff the biryaniwith a fork to mix the layers without breaking the rice grains.
• Serve hot with raita, pickle, and papad.