Combine beef rib with garlic ginger paste, spices, tomato, yoghurt, and salt. Add fried 200g fried onions and coriander stalks. Mix thoroughly, marinate overnight and set aside for cooking.

Heat ghee and beef fat blend. Add whole spices and sauté until aromatic. Add marinated beef along with all the marinade, cook out until fat splits. Add beef stock, cover and simmer for 2.5/3 hours until the beef is tender. Finish with methi, lemon juice, mint and coriander.

Wash and soak rice for 20 mins. Boil water with spices, lemon juice and salt. Add the rice and cook for 5 mins until 70% cooked (rice is nutty) remove half drain, then allow the rest for a further 2 minutes to cook to 90% (looks cooked but is firm). Drain, remove hard spices and set aside for layering.

Once the curried beef is cooked, skim off some of the excess fat from the top and reserve it for finishing. In the biryani pot, spread the curried beef evenly across the base. Add the first layer of rice (cooked to 70%) over the beef. Sprinkle with biryani masala, chopped mint, chopped coriander and a generous pinch of biryani masala. Add the second layer of rice (cooked to 90%) over the top. Drizzle some of the reserved curried beef fat evenly across the rice. Sprinkle with generous pinch of biryani masala. Sprinkle the saffron milk over the rice for colour and aroma. Finish with another layer of fresh herbs (mint and coriander) and lemon slices. Drizzle 2 tablespoons of kewra water across the top. Cover with a damp cloth and lid or seal the rim with a couple layers of tightly wrapped foil to trap steam. Place the pot on moderate heat for 5 minutes, then reduce to low heat and cook for 20 minutes. Remove from heat and allow the biryani to rest for 20 minutes before opening. Carefully remove the lid. Using a spatula, go right to the bottom and gently fluff the biryani, lifting rice and meat together without breaking the grains. Serve hot, ensuring each portion carries both rice and beef.

Dry Roast: Roast all spices on low heat for 2-3 minutes, stirring continuously.

Cool: Transfer to a plate and let cool completely.

Grind: Blend to a fine, aromatic powder.