In a large bowl, combine the lamb pieces, yogurt, ginger-garlic paste, biryani masala, and salt. Mix well and let it marinate for at least 1 hour, preferably overnight.

Cook the Onions

Heat oil or ghee in a large pot over medium heat. Add the sliced onions and sauté until they turn golden brown.

Add Lamb and Tomatoes

Add the marinated lamb and chopped tomatoes to the pot. Cook until the lamb is browned and the tomatoes are soft, about 10-15 minutes.

Add Whole Spices and Water

Add the whole spices and water to the pot. Bring to a boil, then reduce heat, cover, and let it simmer for about 30 minutes until the lamb is tender.

Cook the Rice

While the lamb cooks, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Layer the Biryani

Once the lamb is tender, layer the soaked rice over the lamb in the pot. Add green chilies, cilantro, and mint leaves on top. Pour in an additional cup of water if needed.

Cook the Biryani

Cover the pot tightly and cook on low heat for 25-30 minutes, allowing the rice to steam and absorb the flavors.

Serve

Gently fluff the biryani with a fork before serving. Garnish with additional cilantro and mint if desired.