Step-by-Step Instructions

1. 1.Prepare the Birista (Fried Onions)

   Heat oil in a pan for deep frying. Add 210g of thinly sliced red onions and fry, stirring occasionally, until they are deep brown. Be careful not to burn them. Remove the onions with a slotted spoon and drain them on a paper towel. Set aside.

2. 2.Prepare the Biryani Masala

   In a dry pan, add shahi jeera, fennel seeds, coriander seeds, cloves, green cardamom, cinnamon, mace, and a torn bay leaf. Toast on low heat until fragrant. Let them cool completely, then grind into a fine powder.

3. 3.Marinate the Mutton

   In a large bowl, combine 750g mutton with salt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 1.5 tbsp of the prepared biryani masala. Add 1/2 cup each of mint and coriander leaves, 2 deseeded green chilies, and 1/2 cup of the fried onions (birista). Finally, add 1 cup yogurt, juice of 1 lime, and 1/4 cup of the oil used for frying onions. Mix thoroughly, cover, and marinate for at least 2 hours or overnight.

4. 4.Par-cook the Rice

   Wash and soak 2 cups of basmati rice for 30-60 minutes. Bring a large pot of water to a boil and season it with salt, shahi jeera, green cardamom, cloves, cinnamon, and a few mint and coriander leaves. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until it's 50-60% cooked. Drain the rice, reserving about 1/2 cup of the starchy water.

5. 5.Layer the Biryani

   In a heavy-bottomed pot, spread the marinated mutton in an even layer. Pour the reserved 1/2 cup of rice water over it. Layer half of the par-cooked rice on top. Sprinkle with some birista, mint, coriander, and a pinch of biryani masala. Add the remaining rice. Drizzle with ghee and saffron-infused milk. Top with the rest of the birista, mint, and coriander.

6. 6.Dum Cook the Biryani

   Seal the pot tightly with aluminum foil and a heavy lid. Cook on medium-high heat for 10 minutes until steam starts to escape. Then, place the pot on a flat pan (tava) over the burner, reduce the heat to the absolute lowest, and cook for 45-50 minutes.

7. 7.Rest and Serve

   Turn off the heat and let the biryani rest, sealed, for 10-15 minutes. Open the pot, gently fluff the rice, and mix from the bottom to combine. Serve hot.