Soak the rice for not more than 20 minutes.

Marinate the cleaned meat of your choice in ¾ cup of curd (the remainder will be used later), 2 thinly sliced onions, 2 table spoons of ginger garlic paste, and roughly half of all the other aromatics: one cut pandan leaf, 2 cardamom pods, 2 cloves, 1 inch of cinnamon, and half of the green chillies. Mix them all well in a large bowl.

Let this sit for an hour on your kitchen counter.

Heat some ghee and coconut oil in a pressure cooker or a large pot that you usually prefer making your Biriyani.

Sauté the other two thinly sliced onions. Let them not brown. When the onions turn pink, add in a table spoon of ginger garlic paste, and the remainder of the curd, pandan leaves, green chillies (slitted), cardamom, cinnamon, and cloves all at once.

Allow the ingredients to turn crisp but not burn.

When that happens, drop in the meat marinade in the pressure cooker or Biriyani pot. Let the meat turn tender.

In the meantime, grind the nuts, poppy seeds, and coconut into a fine paste.

When the meat is nearly cooked, add the ground nut-coconut paste into it and add in 750 ml of water and mix them up well.

When the water boils, add in the soaked rice and close the lid.

Allow it cook until the rice blooms and is cooked soft.