Steps
1. Marinate the diced pork with yogurt, turmeric, garam masala, and salt for at least 30 minutes.
2. Rinse the basmati rice until the water runs clear, then soak in water for 20 minutes.
3. Heat oil in a pot, add cumin seeds and sliced onions, sauté until golden brown.
4. Add the marinated pork to the pot, cook for 5-7 minutes until browned.
5. Stir in chopped tomatoes and ginger-garlic paste, cook for another 2-3 minutes.
6. Drain the rice and add it to the pot, mixing well with the pork.
7. Pour in 1 cup of water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
8. Remove from heat and let it sit covered for an additional 5 minutes.
9. Fluff the biryani with a fork and garnish with fresh coriander before serving.