Halve the onion and reserve one half for later. Cut the remaining half into quarters and blend it with the garlic, cilantro, and ginger until smooth, adding a small amount of water if needed. Set the mixture aside.

Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a large ovenproof pan over medium-low heat. Thinly slice the reserved onion half and cook it in the pan for about 15 minutes until golden and sweet. Add the almonds and raisins and cook until lightly toasted and softened. Remove and set aside.

Return the pan to the stove and melt the remaining 1/2 tablespoon butter and oil over medium-high heat. Sear the beef pieces on all sides for about 5 minutes, then transfer them to a plate.

Remove excess grease from the pan and add the blended simmer sauce. Stir in the cumin, coriander, turmeric, fenugreek seeds, and salt while the sauce cooks for about 3 minutes until fragrant.

Add the yogurt and about 1 cup water, stirring until smooth. Return the browned beef to the pan, cover, and simmer gently for 1 hour until tender.

While the beef cooks, soak the basmati rice in cold water and rinse thoroughly to remove excess starch.

Bring 3 cups of beef broth to a low boil in a saucepan. Add the rinsed rice and simmer, covered, for 5-10 minutes until partially cooked. Drain the liquid and set the rice aside.

Preheat the oven to 350°F / 175°C.

Spoon the partially cooked rice over the beef and create a small opening in the center for moisture. Spread the caramelized onion mixture over the rice.

Cover the pan with two tight layers of foil and a snug lid. Bake for 30-40 minutes.

Allow the biryani to stand for 10-15 minutes before fluffing the rice with a fork and serving.

Top with cilantro and serve with chapati or naan.