Soak the rice

• Rinse the rice and soak it in water for 30 minutes.
• Drain well before boiling.

Fry the onions and brown the beef

• Heat the oil in a pan and fry the onion until golden brown.
• Add the beef and cook until its color changes.

Build the meat masala

• Add the garlic paste and ginger paste and cook briefly.
• Stir in the serrano pepper, turmeric, red chili powder, coriander powder, red pepper flakes, garam masala, chicken powder and chaat masala.
• Add the yogurt and lemon juice and cook until the beef is fully cooked.

Boil the rice water

• Bring a large pot of water to a boil with bay leaves, star anise, black peppercorns, green cardamom, black cardamom, black cumin seeds, cinnamon sticks and plenty of salt.
• The water should be very salty.

Parboil the rice

• Add the drained rice to the boiling water.
• Cook until the rice is about a quarter done, without stirring with a rounded spoon.
• Drain the rice in a colander.

Layer the biryani

• In another pot, spread the meat masala and top with cilantro, mint and sliced tomatoes.
• Sprinkle over the biryani masala, nutmeg and mace powder.
• Add the half-cooked rice on top, then drizzle the kewra water, oil and a pinch of yellow and red food coloring.

Steam the biryani

• Cover and cook on low heat until the rice is fully done and the layers are steamed through.

Rest and serve

• Let the biryani sit before opening and serving.