Wash and soak the masoor dal in water overnight or at least 2-3 hours.

Wash and soak rice in water for at least half an hour.

Boil with the whole spices until 90% cooked. Drain. Set aside.

Heat some oil in a pan, add half of the sliced onion and fry till golden brown. Keep aside.

In a skillet, add 6 tbsp oil and fry the whole spices until aromatic, add onions and fry until translucent.

Add ginger paste and garlic paste and chopped green chilies, minced meat and stir fry on high until the color is changed, Make sure to keep stirring in order to avoid mince clumping together.

Add the chopped tomatoes, salt, red chili powder, turmeric powder, garam masala powder and coriander powder and cook until the water of the tomatoes dries up.

Add yogurt and cook until masala leaves the oil.

Now add masoor daal, 1 cup water and half of the fried onions cook until dal is ready and there is no water remaining in the gravy. Gravy for biryani is ready.

NOTE: Dal should be cooked properly but not mushy and no water should be left in the gravy.

For layering, place rice in a skillet and pour the masoor qeema gravy on top.

Top the biryani off with remaining fried onions, fresh mint, fresh coariander, green chilies, lemon slices and yellow food color.

Cover and simmer (dum) on very low heat for 15-20 minutes or until the rice is ready.

Dish out, garnish with coriander leaves and serve hot with raita of your choice.

Enjoy!