In a mixing bowl, combine shrimp, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice. Mix well until the shrimp is evenly coated. Cover and let it marinate for at least 30 minutes.

Cooking the Rice

Rinse and Soak the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Cook the Rice

In a large pot, bring 4 cups of water to a boil. Add the soaked rice, bay leaves, cloves, cardamom pods, cinnamon stick, and salt. Cook until the rice is 70% done, about 5-7 minutes. Drain the rice and set aside.

Preparing the Biryani

Fry the Onions

In a large, heavy-bottomed pot, heat the cooking oil or ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnishing later.

Cook the Shrimp

Add the marinated shrimp to the pot with the remaining onions, chopped tomato, and green chilies. Cook for about 5-6 minutes until the shrimp are cooked through.

Layer the Biryani

Reduce the heat to low. Layer the partially cooked rice over the shrimp mixture. Sprinkle chopped cilantro and mint leaves on top. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and aromatic.

Making the Raitha

Prepare the Raitha

In a bowl, combine yogurt, grated cucumber, chopped cilantro, salt, and black pepper. Mix well and set aside in the fridge until ready to serve.