Biryani

Rinse basmati rice under cold water until water runs clear; drain and set aside.

Cut protein into 1.5-inch chunks. Combine with yogurt, ginger-garlic paste, garam masala, salt, and half of the chopped mint in a bowl. Marinate for at least 15 minutes (or overnight if time allows).

Steep saffron threads in 1/4 cup warm broth and set aside.

Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add half the sliced onions and fry until deep golden brown, stirring frequently (about 8–10 minutes). Remove with a slotted spoon and drain on paper towels. Reserve 2 tbsp of the ghee-onion oil in the pot.

In the same pot with remaining ghee-onion oil, add the remaining fresh onion and cook for 2 minutes until fragrant. Add marinated protein and cook, stirring, for 5–7 minutes until lightly browned on all sides. Do not cook through.

In a separate large pot, bring 3.5 cups broth to a boil. Add whole cumin seeds, crushed cardamom, bay leaves, and cinnamon stick. Add drained rice and stir once. Return to boil, then reduce heat to low, cover tightly, and simmer for 15–18 minutes until rice is just tender and liquid is absorbed.

Pour the saffron-broth mixture evenly over the cooked rice. Gently fold in the partially cooked protein (with all marinade) using a fork, being careful not to break the rice grains.

Top with the reserved fried onions, remaining 2 tbsp ghee drizzled in streams, and the remaining fresh mint.

Cover the pot tightly with foil, then place the lid on top. Reduce heat to the lowest setting and cook for 10 minutes to allow flavors to meld and protein to finish cooking gently.

Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork, breaking up any clumps. Transfer to a serving platter and garnish with sliced pistachios, fresh cilantro, and extra fried onions.