Step-by-Step Instructions

1. 1.Prepare the Akhni Base

   Heat 4 kg of sunflower oil in a large copper pot over a wood fire. Add garam masala (cinnamon, cardamom, cloves) and let it sizzle. Add sliced onions and green chilies, frying until they are caramelized and golden brown. Add ginger-garlic paste and red chili powder, mixing well to form a thick paste. Add 15 kg of mutton pieces, curd, and salt, mixing thoroughly. Add chopped tomatoes, mint, and coriander leaves. Mix well and let the akhni cook until the mutton is about 70% done and the oil separates.

2. 2.Parboil the Rice

   Wash 15 kg of Jeeraka Samba rice thoroughly. In a separate large pot, bring water to a rolling boil. Add the washed rice and parboil it until it is about 70% cooked. Drain the rice using a large basket, ensuring all excess water is removed.

3. 3.Layer the Biryani

   Once the mutton akhni is cooked, carefully layer the parboiled rice on top of the akhni in the pot. Ensure the mutton remains at the bottom and is not overly disturbed. Sprinkle saffron milk and ghee evenly over the rice.

4. 4.Dum Cooking

   Cover the pot tightly with a lid and seal the edges to trap the steam inside. Place hot charcoal embers on top of the lid and around the base of the pot. After some time, remove the charcoal from under the pot, allowing the biryani to cook in the residual heat and steam for approximately 20 minutes. The biryani is ready when steam escapes from the sealed lid.

5. 5.Serve the Biryani

   Gently mix the biryani to combine the rice and mutton akhni. Serve hot.