**Ingredients:**
**For the Marinade (Meat):**
* 1 kg boneless meat (lamb, chicken, or goat)
* 2 onions, sliced
* 2 tomatoes, diced
* 1 cup yogurt
* 1 tablespoon ginger-garlic paste
* 2 tablespoons lemon juice
* 1 teaspoon red chili powder
* 1 teaspoon turmeric powder
* 1 teaspoon coriander powder
* 1/2 teaspoon cumin powder
* 1/4 cup chopped fresh coriander leaves
* 1/4 cup chopped fresh mint leaves
* Salt to taste
**For the Rice:**
* 500 grams basmati rice
* 1 liter water
* 1 tablespoon clarified butter (ghee)
* 1 bay leaf
* 2 cloves
* 4 green cardamom pods
* 1 cinnamon stick
**For the Dum:**
* 2 onions, sliced
* 2 tomatoes, diced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 1 tablespoon ginger-garlic paste
* 1 tablespoon tomato puree
* 1 teaspoon red chili powder
* 1 teaspoon turmeric powder
* 1 teaspoon coriander powder
* 1/2 teaspoon cumin powder
* 1 cup yogurt
* 1/2 cup water
* 1/4 cup chopped fresh coriander leaves
* 1/4 cup chopped fresh mint leaves
* Salt to taste
**Instructions:**
**Marinate the Meat:**
1. In a large bowl, combine the meat, onions, tomatoes, yogurt, ginger-garlic paste, lemon juice, spices, and herbs.
2. Mix well to coat the meat evenly.
3. Cover and refrigerate for at least 4 hours, or overnight.
**Cook the Rice:**
1. In a large pot or Dutch oven, bring the water to a boil.
2. Add the ghee, bay leaf, cloves, cardamom pods, and cinnamon stick.
3. Rinse the rice and add it to the pot.
4. Bring back to a boil, then reduce heat and simmer until the rice is three-quarters cooked, about 12-15 minutes.
5. Drain the rice and set aside.
**Make the Dum:**
1. In a large skillet or pan, heat some ghee over medium heat.
2. Add the onions and cook until golden brown.
3. Add the tomatoes, bell peppers, and ginger-garlic paste. Cook until soft.
4. Stir in the tomato puree, spices, and yogurt.
5. Bring to a simmer and cook until the masala (sauce) thickens.
6. Add the water and cook for 5-7 minutes, or until the sauce is smooth and flavorful.
**Assemble the Dum Biryani:**
1. Spread half of the rice at the bottom of a large pot or baking dish.
2. Top with the marinated meat.
3. Spread the remaining rice over the meat.
4. Pour the dum masala over the rice and spread it evenly.
5. Cover the pot tightly with a lid or aluminum foil.
**Dum Process:**
1. Place the pot on a preheated griddle or tava (Indian flat iron skillet) over low heat.
2. Cover the griddle with a heavy lid or another pot.
3. Cook for 45-60 minutes, or until the rice is fully cooked and the meat is tender.
4. Do not open the lid during cooking.
**Serve:**
1. Once the dum biryani is cooked, remove from heat and let it rest for 15-20 minutes before serving.
2. Garnish with additional chopped coriander and mint leaves.
3. Serve with raita, chutney, or a vegetable salad.
**Tips:**
* For a richer flavor, use full-fat yogurt and ghee.
* If you don’t have a griddle, you can cook the biryani in a preheated oven at 180°C (350°F) for 45-60 minutes.
* Adjust the spices according to your taste.
* For a vegetarian version, replace the meat with vegetables such as potatoes, carrots, peas, and cauliflower.
