Ingredients

• Mutton, cut into pieces
• Basmati rice
• Yogurt, hung
• Onions, sliced
• Potatoes, cut into pieces
• Ghee or oil
• Saffron strands
• Khoya (reduced milk solids)
• Biryani spice mix 1 (whole spices)
• Biryani spice mix 2 (ground spices)
• Ginger-garlic paste
• Salt, to taste
• Water

Instructions

1. 1

   Prepare two biryani spice mixes: one with whole spices and one with ground spices.

2. 2

   Hang yogurt to remove excess whey and prepare ginger-garlic paste.

3. 3

   Marinate mutton with yogurt, ginger-garlic paste, and biryani spice mixes for at least 30 minutes.

4. 4

   Slice onions and fry in ghee until golden brown (birista). Set aside and reserve the fat.

5. 5

   Cut potatoes into pieces and fry in ghee until golden. Set aside.

6. 6

   Heat milk and infuse it with the biryani spice mix. Set aside.

7. 7

   Soak saffron strands in warm milk and prepare an essence mix with khoya and other aromatics.

8. 8

   Cook marinated mutton in a heavy-bottomed pot over medium heat until nearly done, about 45 minutes.

9. 9

   Boil rice separately until 70% cooked and drain well.

10. 10

    In a heavy-bottomed, lidded pot, layer cooked mutton with meat stock and fat.

11. 11

    Layer partially cooked rice over the mutton.

12. 12

    Distribute fried potatoes and onions over the rice.

13. 13

    Pour the spiced milk and essence mix over the top layer.

14. 14

    Place a final layer of rice on top.

15. 15

    Seal the pot with foil and place a tight-fitting lid on top.

16. 16

    Cook on high heat for 3-4 minutes until steam forms, then reduce to low heat (Stage 1 dum).

17. 17

    Continue cooking on low heat for 45 minutes (Stage 2 dum).

18. 18

    Turn off heat and let rest for 5 minutes without opening.

19. 19

    Carefully open the lid, releasing the steam, and gently cut through the biryani with a fork to mix the layers while serving.

20. 20

    Serve hot with raita or shorba (thin curry) on the side.