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Marinate the beef with yogurt, biryani masala, and salt for at least 1 hour. Heat the oil in a heavy-bottomed pot and fry the sliced onions until golden brown. Reserve half for garnishing. Add the marinated beef and cook over medium heat until the meat becomes tender. Add water if needed and simmer until fully cooked. Rinse the basmati rice and parboil it until about 70% cooked. Drain the water. Layer the cooked beef at the bottom of the pot and spread the partially cooked rice evenly over it. Top with the reserved fried onions, cover the pot tightly, and cook on low heat (dum) for 25–30 minutes. Gently fluff the biryani before serving. Serve hot with raita, fresh salad, or pickle.
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