Layered Hyderabadi Chicken and Lamb Biryani

Marinating: Mix the meats with yogurt, garlic and ginger paste, spices, and lemon juice. Marinate for at least 1 hour (best overnight in the refrigerator).

Pre-cooking rice: Bring plenty of water to a boil with spices and salt. Cook the rice until 70% done (it should remain slightly firm), then drain it.

Layering: In a thick-bottomed pot (e.g., cast iron pot or Dutch oven), layer as follows: Bottom: raw, marinated meat. Middle: fried onion. Top: pre-cooked rice.