Instructions

1. Marinate the Meat:

• In a large bowl, mixyogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, cuminpowder, and coriander powder.
• Add the meat pieces andcoat them well with the marinade.
• Cover and refrigerate for at least 1 hour.

2. Cook the Rice:

• Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
• In a large pot, bring waterto a boil. Add salt, cloves, cardamom pods, bay leaves, and cinnamon stick.
• Add the soaked rice andcook until 70% done (rice should be firm and not fully cooked).
• Drain the rice and set aside.

3.  Prepare the Biryani Masala:

• Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
• Add chopped tomatoes andcook until they become soft and oil starts to separate.
• Add the marinated meat and cook on medium heat until the meat is tender and fully cooked. This can take about 20-30 minutes.
• Add potatoes and cook until they are tender.

4. Layer the Biryani:

• In the same pot with thecooked meat, add a layer of half-cooked rice.
• Sprinkle garam masala, black peppercorns, fresh coriander leaves, fresh mint leaves, green chilies ,lemon juice, and fried onions over the rice.
• Add another layer of theremaining rice on top.
• Drizzle saffron milk (ifusing) and kewra water (if using) over the top layer.
• Cover the pot with atight-fitting lid. You can seal the edges with dough to prevent steam fromescaping.
• Cook on low heat (dum) for20-30 minutes until the rice is fully cooked and flavors are well blended.

5. Serve:

• Once cooked, gently fluffthe rice with a fork.
• Garnish with the reserved fried onions and serve hot with raita or salad.