Step-by-Step Instructions

1. 1.Pressure Cook the Mutton

   Add 2 kg mutton, 1 large sliced onion, 2 tsp garlic paste, 1 tsp turmeric powder, and 1 tsp salt to a pressure cooker. Add 2 cups of water. Cover the lid and cook for 10-15 minutes until the meat is tender.

2. 2.Prepare Fried Onions (Barista)

   Heat 1 cup of oil/ghee in a separate pot. Add 4 large sliced onions and fry until they turn golden brown. Strain the oil from the fried onions and set the onions aside for later use.

3. 3.Start Biryani Masala Preparation

   Add half of the cooked mutton (approx. 1 kg) to the oil in which onions were fried. Add 3 curry leaves, 2 black cardamoms, 2 star anise, 2 cinnamon sticks, and 7-8 cloves. Add 1 tsp turmeric powder, 2 tsp salt, 1 tsp Kashmiri red chili powder, 2 tsp red chili powder, and 2 tsp coriander powder. Cook for 5 minutes.

4. 4.Continue Biryani Masala with Yogurt and Spices

   Add 1 cup of yogurt and cook for 7-8 minutes. Add 1 tsp nutmeg and mace powder and 5 crushed green cardamoms. Cook for 1-2 minutes.

5. 5.Add Tomatoes and Green Chillies to Biryani Masala

   Add 5-6 dried plums and 5 pureed tomatoes. Add 1 tsp green chilies paste or chopped green chilies. Cook for 8-10 minutes.

6. 6.Flavor Biryani Masala

   Add 3-4 drops of Kewra essence and 3-4 drops of Biryani essence. Mix well. The biryani masala is now ready.

7. 7.Prepare Rice for Biryani

   In a large pot, bring water to a boil. Add 2 tsp oil, 2 tsp salt, and 1 tbsp cumin seeds to the boiling water. Add 750 grams of Basmati rice (soaked for 1 hour) to the boiling water. Mix properly and let them cook until they are 80-90% cooked. Strain the rice.

8. 8.Layer the Biryani

   In a large pot, add a layer of the cooked biryani mutton masala. Add a layer of the 80-90% cooked rice. Drizzle yellow food color over the rice. Sprinkle a handful of mint leaves, a handful of coriander leaves, and some fried onions. Repeat the layering process: another layer of mutton masala, then rice, yellow food color, mint, coriander, and fried onions. Cover the pot with a lid and cook on low flame for 10 minutes (dum).

9. 9.Prepare Mutton Korma Gravy

   Take the remaining half of the cooked mutton (approx. 1 kg) in a separate pot. Add 2 cups of water. Crush the remaining fried onions and add them to the korma gravy. Cook for 5 minutes. Add 3-4 drops of Kewra essence and mix well. The Korma is ready.