1. Prepare the Ingredients:

   • Wash and drain the beef.

   • Chop the yellow onion.

   • Mince the garlic and ginger.

   • Prepare the aloo bhokara, bay leaves, cloves, star anise, cinnamon stick, and cardamom pods.

Cooking the Beef:

2. Cook the Beef:

   • In a large pot, heat oil over medium-high heat.

   • Add the chopped yellow onion, minced garlic, and ginger. Stir until the onions are soft and fragrant.

   • Add the aloo bhokara, bay leaves, cloves, star anise, cinnamon stick, and cardamom pods. Stir for a few minutes.

   • Add the whole can of Shan Bombay Biryani Paste and stir well.

   • Add the washed and drained beef and beef bones to the pot.

   • Add 1 cup of water to prevent sticking.

   • Add the Indian green chili peppers and stir to combine.

   • Cover the pot with a lid and let the beef cook, stirring every 10 minutes until the beef is tender.

Cooking the Rice:

3. Prepare the Rice:

   • In a separate pot, heat ghee over medium-high heat.

   • Add the remaining chopped onions and minced ginger, and fry until golden brown.

   • Add the uncooked, but washed pulao rice to the pot.

   • Add a pinch of salt.

   • Add enough water to cook the rice, reduce the heat to low, and let it cook slowly until the rice is done.

Combining:

4. Combine Beef and Rice:

   • Once the beef is cooked, layer the beef and rice in a larger pot. Start with a layer of rice, followed by a layer of beef, and repeat until all the beef and rice are used.

   • Alternatively, you can mix the beef directly into the rice.

5. Simmer:

   • Let the combined biryani simmer for a few minutes to allow the flavors to infuse.

Final Touches:

6. Garnish and Serve:

   • Top the biryani with ready-made fried onions.

   • Optionally, you can add boiled potatoes or boiled eggs fried with a touch of red food coloring.