Rinse basmati rice until the water runs clear
Soak the rice for 20 to 30 minutes
Marinate chicken, mutton, or vegetables with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, lemon juice, and fried onions
Heat oil or ghee in a heavy pot
Fry sliced onions until golden brown and set some aside for garnish
Add whole spices such as bay leaf, cinnamon, cloves, cardamom, and cumin
Add tomatoes and cook until soft
Add the marinated meat or vegetables and cook until tender
Boil water with salt and whole spices
Cook the soaked rice until 70 percent done and drain it
Layer the cooked masala and rice in the pot
Add saffron milk, mint, coriander, fried onions, and ghee between the layers
Cover tightly and cook on low heat until the rice is fully cooked and flavors are blended
Rest for a few minutes before serving
Serve hot with raita, salad, or boiled eggs