Step-by-Step Instructions

1. 1.Prepare the Base

   Light the gas stove and place a large pot over the flame. Pour cooking oil into the pot and heat it. Add the thinly sliced onions and sauté them until they turn golden brown, stirring occasionally.

2. 2.Add Aromatics and Spices

   Once onions are golden brown, add the sliced tomatoes, slit green chilies, chopped fresh mint leaves, and chopped fresh coriander leaves. Cook this mixture, stirring frequently, until the tomatoes soften and the oil begins to separate from the mixture (approximately 8-10 minutes).

3. 3.Incorporate Meat and Yogurt

   Add turmeric powder, red chili powder, biryani masala, and ginger-garlic paste to the pot. Mix well and cook for 2-3 minutes until the raw smell of the spices disappears. Then, add the meat pieces and mix thoroughly with the masala. Cook until the meat is lightly browned on all sides (approximately 5-7 minutes). Pour in the plain yogurt and stir well to combine with the meat and masala.

4. 4.Add Rice and Cook

   Add water to the pot, ensuring there is enough liquid to cook both the meat and the rice. Bring the mixture to a boil. Add the first batch of soaked basmati rice to the pot and gently stir to mix it with the meat and gravy. Cover the pot with a tight-fitting lid and cook on medium-low heat until the rice is half-cooked and most of the water is absorbed (approximately 10-15 minutes).

5. 5.Second Rice Addition and Dum Cooking

   Uncover the pot and gently stir the biryani to ensure even cooking and prevent sticking. Add the remaining soaked basmati rice to the pot and mix gently. Cover the pot again with the lid and cook on very low heat (dum cooking) for about 15-20 minutes until the rice is fully cooked, fluffy, and all the liquid is absorbed.

6. 6.Serve

   Uncover the pot and gently fluff the biryani with a large spoon or spatula before serving hot.