Step-by-Step Instructions

1. 1.Pre-cook Mutton and Kidney

   Add 500 grams of mutton and 6-7 kidneys to a pan. Add 1 tsp ginger garlic paste, 1 tsp chopped green chili, 1 tsp salt, and 1/2 cup water. Mix well. Cover and cook on medium to low flame for 25-30 minutes until 80-90% cooked and water has dried. Remove the kidneys and set aside. Let the mutton cool in the pan.

2. 2.Marinate Chicken

   In a large bowl, combine 750 grams of chicken with 3 tsp ginger garlic paste, 2 inches cinnamon stick, 8-9 cloves, 8-9 green cardamom, 1 star anise, 1/2 piece mace, 2 black cardamom, 1 tsp black pepper, 1 tsp shahi jeera, 2 bay leaves, 1/4 piece crushed nutmeg, 2-3 dried red chilies, 3 tsp chopped green chilies, 1 1/2 tsp coriander seeds powder, 1 tsp cumin seeds powder, 1 tsp garam masala powder, 1 tsp fennel seeds powder, 2 cups whipped curd, 1 cup fried onion, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, 4 tsp lemon juice, 2 tsp salt, 1/2 cup oil (leftover from frying onions), and 1/2 tsp turmeric powder. Add the pre-cooked mutton (without kidneys) to this mixture. Mix everything thoroughly. Cover and marinate in the fridge for a minimum of 30 minutes.

3. 3.Prepare Koftas (Meatballs)

   In a separate plate, take 250 grams of minced mutton. Add 1 tsp ginger garlic paste, 1 tsp cumin seeds powder, 1 tsp garam masala powder, 2 tbsp roasted gram flour, 1/4 cup chopped mint and coriander leaves, 1/4 cup chopped onion, 1 tsp salt, 2 tsp lemon juice, and 1 tsp chopped green chilies. Mix well and form into medium-sized meatballs.

4. 4.Fry Potatoes, Eggs, Green Chillies, Koftas, and Kidneys

   Heat oil in a pan. First, fry the cubed potatoes (2 medium-sized) until golden brown and cooked through. Remove and set aside. Next, fry the 5-6 boiled eggs until they have a light golden color. Remove and set aside. Then, lightly fry 6-7 whole green chilies for about 2 minutes. Remove and set aside. Fry the prepared koftas until they are golden brown on all sides. Remove and set aside. Finally, fry the pre-cooked kidneys for 2-3 minutes. Remove and set aside.

5. 5.Layer the Biryani

   Transfer the marinated chicken mixture into a large pot or biryani handi, spreading it evenly at the bottom. Layer 1 kg of 50-60% cooked Basmati rice over the chicken. Drizzle 1/2 tsp saffron soaked in 1/2 cup hot milk over the rice. Add 2 tsp kewra water and 2-3 tbsp ghee. Sprinkle some fried onions over the rice. Arrange the fried koftas on one side, fried boiled eggs next to them, fried potatoes next to the eggs, and fried kidneys next to the potatoes. Place the fried green chilies in the center.

6. 6.Dum Cook the Biryani

   Seal the pot tightly with aluminum foil and then cover it with a lid. Place the pot on low flame and cook for 30-40 minutes for dum cooking. After cooking, let it rest for a few minutes before opening. Gently mix the biryani before serving.