Step 1:  Marinate the Meat

1. In a large bowl, mix all the marinade ingredients.

2. Add the meat and coat it well.

3. Cover and refrigerate for at least 2 hours (overnight for best results).

Step 2:  Cook the Rice

1. Boil water in a large pot, adding whole spices, salt, and oil.

2. Add the soaked rice and cook until 70% done (grains should still be firm).

3. Drain the rice and set it aside.

 Step 3:  Layer the Biryani

1. In a heavy-bottomed pot, grease the bottom with ghee.

2. Add the marinated meat in an even layer.

3. Spread half of the partially cooked rice over the meat.

4. Sprinkle some fried onions, mint, coriander, saffron milk, and ghee.

5. Repeat the layering process until all the rice is used.

6. Drizzle kewra water on top for extra aroma.

 Step 4:  Dum Cooking (Slow Cooking)

1. Cover the pot with a tight lid or seal the edges with dough to trap steam.

2. Cook on low flame for 30-40 minutes.

3. Remove from heat and let it rest for 10 minutes before serving.