Instructions

Use a pot for Biryani making around 5 liter /Quarts capacity, Seal the lid with silver foil or dough or keep some heavy weight on lid to contain the steam.
Cook On high flame for 3-5 min and then cook on low to medium flame direct or indirect for 15-20 min for Vegetable and chicken biryani and 20-25 min for Goat (Lamb) biryani.
Let it rest for at least 20 mins before opening the Lid.

Add some chopped cilantro, mint and Fried Onion on each rice layer for nice flavors
Mix some saffron in little hot milk and add it on top of rice
Add 1-2 spoon pure ghee on top of the rice.
If some water is still left after opening the biryani, cook for some more time on high flame until water evaporates.