Marinate the Beef : In a large bowl, combine beef cubes with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well to coat the beef evenly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Prepare the Rice : Rinse basmati rice under cold water until water runs clear. In a large pot, bring water to a boil, add salt and ghee. Add the rice and cook until 70–80% done, then drain. Stir in saffron milk and set aside.

Cook the Beef : Heat ghee or oil in a heavy-bottomed pan over medium heat. Add cloves, cardamom, cinnamon stick, bay leaf, and cumin seeds; sauté for 1–2 minutes. Add sliced onions and cook until golden brown. Add marinated beef and cook until beef is browned on all sides. Cover and simmer until beef is tender, about 45–60 minutes.

Layer the Biryani :In a deep, heavy-bottomed pan, layer half of the cooked rice. Add the cooked beef and sprinkle half of the cilantro, mint, and green chilies. Layer the remaining rice on top. Drizzle saffron milk over the top and sprinkle remaining herbs. Cover tightly and cook on low heat for 15–20 minutes to allow flavors to meld.

Serve : Gently fluff the biryani with a fork to mix the layers. Serve hot with raita (yogurt sauce), pickle, or salad.