Step-by-Step Instructions

1. 1.Prepare and Soak Rice

   Wash 1kg Basmati rice thoroughly until the water runs clear. Soak the washed rice in water for at least 30 minutes.

2. 2.Prepare Fried Onions (Barista)

   Slice 4 large onions thinly. Heat mustard oil in a pan and fry the sliced onions until they turn golden brown and crispy. Remove from oil and set aside. These are your barista (fried onions).

3. 3.Marinate the Mutton

   Clean and dry 1kg mutton with fat. In a large bowl, add the mutton, 2 tbsp ginger-garlic paste, 1 cup fresh thick curd, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, and salt to taste. Add 1 tsp freshly crushed green chilli paste, 2 tbsp chopped fresh coriander leaves, 2 tbsp chopped fresh mint leaves, 2 tbsp crushed fried onions (barista), and 5 slit green chillies. Mix all ingredients thoroughly by hand, ensuring the mutton is well coated. Marinate for at least 30-45 minutes.

4. 4.Boil Water for Rice

   In a large pot, bring water to a boil. Add the whole spices: 2-3 bay leaves, 1 inch cinnamon stick, 2 star anise, a small piece of nutmeg, 4-5 green cardamoms, 2 black cardamoms, 1 tsp whole black pepper, 4-5 cloves, and 1 tbsp cumin seeds. Also add 1 tbsp salt, 1 tsp sugar, 1 tbsp oil, 5 slit green chillies, 1 tbsp chopped fresh coriander leaves, 1 tbsp chopped fresh mint leaves, and 2 lemon slices. Let the water come to a rolling boil to infuse the flavors.

5. 5.Cook the Rice

   Once the water is boiling, add the soaked basmati rice. Cook the rice until it is 90% done. Check by pressing a grain between your fingers; it should be soft but still have a slight bite. Do not overcook.

6. 6.Drain the Rice

   Carefully drain the 90% cooked rice using a colander or large strainer. Set aside.

7. 7.Cook the Mutton in Pressure Cooker

   In a pressure cooker, heat 1 cup of mustard oil. Add 1 tsp cumin seeds, 1 inch cinnamon stick, and 2 bay leaves. Once fragrant, add the marinated mutton. Sauté the mutton on high flame for about 2 minutes. Then, close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.

8. 8.Bhunao (Sauté) the Mutton

   Transfer the cooked mutton to a large, heavy-bottomed pot suitable for biryani. Sauté the mutton on high flame until the oil separates and the gravy thickens. This step ensures a rich flavor for the mutton.

9. 9.Layer the Biryani

   Once the mutton is well-sautéed and the oil has separated, spread the 90% cooked rice evenly over the mutton in the pot. Gently layer the rice to avoid breaking the grains.

10. 10.Garnish and Prepare for Dum

    Sprinkle the remaining fried onions (barista), chopped fresh coriander leaves, and chopped fresh mint leaves over the rice. Drizzle a pinch of yellow food color (dissolved in water or milk) over the rice for color.

11. 11.Dum Cooking

    Cover the pot with a clean kitchen towel and then place a tight-fitting lid on top. Place a heavy object (like a mortar and pestle) on the lid to seal it. Place the pot on a preheated tawa (griddle). Cook on high flame for 5-7 minutes, then reduce the flame to low and cook for another 25-30 minutes. This slow cooking process on dum allows the flavors to meld beautifully.

12. 12.Serve the Biryani

    After 30 minutes of dum cooking, carefully remove the lid and towel. Gently mix the biryani from the bottom up using a large spoon, ensuring the mutton and rice are well combined without breaking the rice grains. Serve hot with raita or chutney.