Step 1: Heat Ghee and Temper Spices for Mutton

Heat 4 tablespoons of ghee in a pan. Add 2 bay leaves, 1-inch cinnamon stick, and 2 black cardamoms to the hot ghee. Let them release their aroma.

Step 2: Fry Onions

Add 3 sliced medium-sized onions and fry them until they are nice and golden in color.

Step 3: Add Ginger-Garlic Paste

Add 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Fry until the raw smell of ginger-garlic is gone.

Step 4: Incorporate Yogurt and Chilli Powder

Immediately add 1 cup of yogurt, reduce the flame, and stir continuously for 2-3 minutes until the oil separates and the curd does not split. Then, add 2 tablespoons of red chilli powder and mix well.

Step 5: Sear Mutton and Cook

Add 1 kg of mutton pieces and sear them for 5-6 minutes on a high flame until they are well browned. Add 250 ml of water and salt as required. Give it a good stir. Cover the pan and cook the mutton on a medium to low flame until it is done and tender (approximately 45-60 minutes).

Step 6: Prepare Rice Base

In a separate pot, heat 2-3 tablespoons of ghee. Add 1 bay leaf, 1-inch cinnamon stick, 2 star anise, 2 black cardamoms, and 8-10 black peppercorns. Sauté for a few seconds until fragrant. Add 3 sliced medium-sized onions and fry them until they are golden brown in color.

Step 7: Cook Basmati Rice

Add 6 cups of water (for 3 cups of rice) and salt as required. Add 3 cups of basmati rice, which has been soaked for 45 minutes. Squeeze in 1 teaspoon of lemon juice. Gently stir the rice. Cover the pot and cook the rice on a medium to low flame for about 15 minutes until it is done.

Step 8: Finish Mutton Curry

Once the mutton is cooked, add 1 teaspoon of garam masala powder, 5 slit green chillies, and a few fresh mint leaves. Give it a good stir.

Step 9: Layer and Garnish Biryani

Top the mutton curry with the cooked rice. Drizzle 1 tablespoon of ghee and some fresh cream over the rice. Garnish with fried onions and mint leaves.

Step 10: Dum Cook and Serve

Cover the biryani and cook for another 15-20 minutes on low heat to allow the flavors to meld. Serve the moist, simple, and delicious Shamsi Biryani, garnished with fresh coriander leaves, alongside raita.

• Stir the yogurt immediately after adding it to the hot mixture to prevent it from splitting.

• Soaking basmati rice for 45 minutes helps it cook evenly and become fluffy.