Instructions:

Prepare the Marinade:

In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.

Marinate the chicken, mutton, or vegetables in this mixture for at least 1 hour.

Cook the Rice:

Wash basmati rice thoroughly and soak it in water for 30 minutes.

In a large pot, bring water to a boil.

Add salt and rice to the boiling water and cook until the rice is 70% done.

Drain the rice and set aside.

Prepare the Biryani Masala:

Heat ghee or oil in a pan.

Add sliced onions and sauté until golden brown.

Add ginger-garlic paste and cook until the raw smell disappears.

Add chopped tomatoes, green chilies, and biryani masala. Cook until the tomatoes turn mushy.

Add marinated chicken, mutton, or vegetables to the masala and cook until they are partially cooked.

Layering the Biryani:

Grease a heavy-bottomed pot with ghee or oil.

Spread a layer of partially cooked rice at the bottom of the pot.

Add a layer of cooked chicken, mutton, or vegetables on top of the rice.

Sprinkle chopped mint leaves, coriander leaves, and fried onions over the meat.

Repeat the layers until all the rice and meat are used up, ending with a layer of rice.

Drizzle saffron-infused milk and ghee over the top layer.

Dum Cooking (Slow Cooking):

Cover the pot with a tight-fitting lid or seal it with aluminum foil.

Cook on low heat (dum) for 20-25 minutes or until the rice is fully cooked and aromatic.

Once done, let it rest for a few minutes before serving.

Serve:

Gently fluff the biryani with a fork to mix the layers.

Serve hot with raita (yogurt dip), salad, and pickle.