Kheema Biryani, the kind that slowly fills the kitchen with the smell of Eid 🤍✨ Here’s the recipe in detail: Start by soaking basmati rice for about 10–15 minutes. In the meantime, marinate the kheema with salt, chilli powder, turmeric, garam masala, biryani masala, ginger garlic paste, and yogurt. Let it sit while you get everything else ready. Boil the rice in water with whole spices, mint, coriander leaves, and salt until it’s about 80% cooked — this step makes all the difference for that perfect texture later. In another pot, heat oil and a little ghee. Add whole spices (cloves, cardamom, cinnamon, star anise, bay leaf) and sauté well. Then add sliced onions, chillies and cook until golden (I used fried onions here to quicken the process). Add a little ginger garlic paste and sauté. Add the marinated kheema along with tomatoes and let it cook down well until the oil starts to separate and everything smells rich and flavorful. Then add a handful of mint and coriander leaves. La...