Step-by-Step Instructions

1. 1.Pre-cook the Mutton

   In a pressure cooker, add 1.5 kg mutton, 1/4 cup chopped coriander leaves, 4-6 green chilies, 1/2 medium sliced onion, 1 tbsp ginger-garlic paste, 1 tsp salt, 1/2 tsp turmeric powder, and 0.5 glass of water. Close the lid and pressure cook for 1-2 whistles until the mutton is about 80% cooked.

2. 2.Prepare Rice Water

   In a large pot, add water and place it on high heat. Add 1/4 cup mint leaves, 1 tsp black peppercorns, 4-5 green cardamom pods, 1 inch cinnamon stick, 2 bay leaves, and 4 slit green chilies. Add salt to taste (ensure it's well-seasoned as it will flavor the rice). Add 1 tbsp cooking oil and 1 tbsp lemon juice to prevent rice from sticking. Bring the water to a rolling boil.

3. 3.Cook the Rice

   Once the water is boiling, add the pre-soaked 1.5 kg basmati rice to the pot. Cook the rice until it is 80% done. Drain the rice and set aside.

4. 4.Prepare the Akhni Base

   In a separate large pot, heat 1 cup cooking oil. Add 1 bay leaf, 1 tsp black peppercorns, 3-4 green cardamom pods, 1 inch cinnamon stick, 1 tsp cumin seeds, 1 star anise, and 2-3 dried red chilies. Sauté for a few seconds until fragrant. Add 2 large thinly sliced onions and fry until golden brown. Remove about 1 cup of fried onions for birista (garnish) and set aside. If needed, add a little more oil to the remaining onions in the pot.

5. 5.Assemble the Akhni Gravy

   To the remaining fried onions in the pot, add 2 tbsp ginger-garlic paste and sauté until the raw smell disappears. Add 2-3 medium sliced tomatoes and cook until softened. Add 3-4 tbsp green chili paste (made from 10-12 green chilies) and mix well. Add the 80% cooked mutton from the pressure cooker. Mix thoroughly. Add 2 tbsp coriander powder, salt to taste, 1 tbsp garam masala powder, and 1 tbsp biryani masala powder. Mix well. Stir in 1 cup curd, 1 cup fresh cream, and 2-3 tbsp mayonnaise. Add 4-5 cheese slices. Mix everything until well combined. Add 1/2 cup chopped coriander leaves, 1/4 cup chopped mint leaves, and 2 tbsp bottled lemon juice. Mix again. Finally, add 1 tbsp chili flakes and adjust salt if necessary. Cook on low heat for a few minutes until the gravy thickens slightly.

6. 6.Layer the Biryani

   In a clean, heavy-bottomed pot, spread a layer of the 80% cooked basmati rice. Top with a generous layer of the prepared mutton akhni gravy. Add another layer of rice. Sprinkle with crispy fried onions (birista), a few mint leaves, and fried cashews and raisins.

7. 7.Dum Cook the Biryani

   Cover the pot tightly with a lid. Place it on a low flame for 20-25 minutes to allow the flavors to meld and the rice to cook completely through the 'dum' method. Once done, gently fluff the biryani with a spoon.

8. 8.Serve

   Serve the hot White Mutton Biryani with raita or your favorite side dish.