Biryani

Prepare the Rice

In a large pot, bring 4 cups of water to a boil. Add the bay leaves, whole cloves, green cardamom pods, cinnamon stick, and salt.

Add the soaked rice to the boiling water and cook until the rice is about 70% cooked (about 5-7 minutes). Drain and set aside.

Marinate the Meat

In a large bowl, combine the plain yogurt, minced garlic, minced ginger, slit green chilies, chopped tomato, ground turmeric, ground cumin, ground coriander, ground black pepper, ground cinnamon, ground cardamom, and salt. Mix well.

Add the meat pieces to the marinade and coat them thoroughly. Let it marinate for at least 30 minutes, preferably overnight in the refrigerator.

Cook the Meat

In a large pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the thinly sliced onions and sauté until golden brown.

Add the marinated meat and cook until the meat is browned and cooked through.

Layer the Biryani

Preheat your oven to 350°F (175°C).

In a large, oven-safe pot or baking dish, spread half of the partially cooked rice.

Layer the cooked meat over the rice.

Add the remaining rice on top of the meat layer.

Sprinkle the fried onions, chopped cilantro, chopped mint, raisins, and slivered almonds over the top.

Drizzle the saffron milk over the rice (if using).

Dum Cooking (Steaming)

Cover the pot or baking dish tightly with aluminum foil or a lid to seal in the steam.

Bake in the preheated oven for about 30-40 minutes, or until the rice is fully cooked and the flavors have melded together.

Serve

Fluff the rice gently with a fork before serving.