Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1 kg Basmati Rice thoroughly and soak it 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. This is your barista.

3. 3.Marinate Mutton

   Wash 1 kg mutton (preferably with some fat) and pat it dry. 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, and salt to taste. Mix well.

4. 4.Add Fresh Herbs and Fried Onions to Marinade

   To the marinated mutton, add 1 tsp freshly crushed green chilli paste, 2 tbsp chopped coriander leaves, 2 tbsp chopped mint leaves, 2 tbsp of the prepared fried onions (barista), and 5 whole green chillies. Mix everything thoroughly. Cover and let it marinate for at least 30-45 minutes.

5. 5.Boil Water for Rice

   In a large pot, bring a generous amount of water to a boil. Add the whole spices: 2-3 bay leaves, 2-3 small pieces of cinnamon, 2-3 star anise, a small piece of nutmeg, 5-6 green cardamom, 2-3 black cardamom, 1 tsp black pepper, 1 tsp cloves, and 1 tbsp cumin seeds.

6. 6.Season Rice Water

   To the boiling water, add 1 tbsp salt, 1 tsp sugar, 1 tbsp oil, 5 green chillies, 1 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves, and 2 lemon slices. Let it come to a rolling boil.

7. 7.Cook Rice

   Add the soaked basmati rice to the boiling water. 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.

8. 8.Drain Rice

   Once the rice is 90% cooked, drain it immediately using a colander to stop the cooking process.

9. 9.Prepare to Cook Mutton

   In a pressure cooker, heat 1 cup of mustard oil. Add 1 tsp cumin seeds and 2 bay leaves to the hot oil for tempering.

10. 10.Cook Mutton

    Add the marinated mutton to the pressure cooker. Sauté on high flame for 2 minutes, stirring continuously. Close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.

11. 11.Sear Mutton in Large Pot

    Once the mutton is cooked, transfer it to a large, heavy-bottomed pot. Cook on high flame, stirring occasionally, until the oil separates from the gravy and the mutton is well seared.

12. 12.Layer Biryani

    Evenly spread the 90% cooked basmati rice over the mutton in the pot. Garnish with the remaining fried onions, chopped coriander leaves, chopped mint leaves, and slit green chillies.

13. 13.Dum Cooking

    Cover the pot with a clean kitchen towel and then a tight-fitting lid. Place the pot on an old tawa (griddle) heated on high flame. Once the tawa is hot, reduce the flame to low and cook on dum for 30 minutes.

14. 14.Serve Biryani

    After 30 minutes, remove from heat and let it rest for 5-10 minutes. Gently mix the biryani from bottom to top using a large spoon or spatula, ensuring the rice grains remain intact. Serve hot with raita or chutney.