Marinate the chicken or lamb with yoghurt, ginger-garlic paste, turmeric, red chilli powder, garam masala, lemon juice, half the fried onions, mint, coriander, and salt; let it rest for at least one hour.

Parboil the basmati rice with the cloves, cardamom, cinnamon, bay leaf, and salt until the grains are just halfway cooked; drain.

In a heavy-bottomed pot, spread the marinated meat across the base, then layer the half-cooked rice on top without mixing.

Drizzle the saffron milk, ghee, and remaining fried onions over the rice; scatter mint and coriander leaves.

Seal the pot with foil or dough, cover with a tight-fitting lid, and cook on low heat for forty-five minutes to one hour, allowing the steam to finish cooking both rice and meat.

Let it rest for ten minutes before opening; gently fluff the biryani so the layers remain distinct.

Serve warm with raita, boiled eggs, or a simple onion salad.