Biryani

Marinate the meat with yogurt, half the ginger-garlic, one tablespoon of biryani masala, turmeric, salt, and green chilies. Mix well and refrigerate for at least two hours to tenderize the meat and infuse it with the spice mixture deeply.

Heat oil in a large heavy pot and fry the sliced onions in batches over medium-high heat for ten to twelve minutes until deeply golden brown and crispy. Remove two-thirds of the fried onions for layering and garnish; leave one-third in the pot.

Add the remaining ginger-garlic and diced tomatoes to the pot with the onions. Cook for five minutes, then add the marinated meat. Cook over high heat for ten minutes, stirring to sear the meat, then cover and simmer for twenty minutes until the meat is nearly tender.

Meanwhile, bring a large pot of well-salted water to a rolling boil. Add the soaked and drained rice and parboil for exactly five minutes until the grains are seventy percent cooked and still have a firm core. Drain immediately to stop the cooking.

Layer the parboiled rice over the cooked meat in the pot. Sprinkle with the saffron milk, remaining biryani masala, chopped mint, cilantro, and a portion of the reserved fried onions. Dot the surface with small pieces of butter or ghee.

Seal the pot tightly with aluminum foil pressed against the rim, then place the lid on top. Cook on the lowest possible heat for twenty-five minutes. This dum cooking steams the rice in the fragrant meat vapours, creating the signature layered biryani.

Remove from heat and let rest sealed for ten minutes. When you open the pot, gently fold the layers together with a wide spatula to reveal the contrasting white and saffron-gold rice with the spiced meat beneath. Serve with raita, salad, and remaining fried onions.