Sunny Priyan
In a bowl, combine the chicken or mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, salt, chopped coriander, and mint leaves.
Mix well, cover, and let it marinate for at least 2 hours, or leave overnight for maximum flavour.
Cook the basmati rice with aromatic spices until 70-80% done, then drain and set aside.
Cook the marinated meat in ghee until browned, then simmer on low heat until tender, or pressure cook for 2-3 whistles.
Layer the rice and cooked meat, then garnish with fried onions, herbs, saffron milk, and a touch of ghee for rich flavor and aroma.
Seal the pot and cook on low heat for 20-25 minutes, allowing the flavors to meld in the dum cooking process.
Let the biryani rest, then fluff with a fork and serve hot with raita or a refreshing salad.