Whole spices (cardamom, cinnamon, cloves, bay leaf, star anise, mace)
Biriyani masala (red chili, coriander, cumin, turmeric, garam masala)
Saffron milk (saffron soaked in warm milk)
Ghee and vegetable oil
Fresh coriander and mint leaves
Lemon juice
Salt
Cocking Steps
Marinate mutton with yogurt, ginger-garlic paste, biriyani masala, fried onions, fresh coriander-mint, lemon juice, and salt. Refrigerate for at least 4-6 hours (overnight is best).
Parboil basmati rice with whole spices and salt until 70% cooked. Drain and keep aside.
In a heavy-bottomed handi or pot, spread the marinated mutton as the bottom layer.
Layer the partially cooked rice over the meat. Sprinkle saffron milk, ghee, fried onions, and more mint-coriander.
Seal the pot with dough (or aluminum foil + tight lid) for dum cooking.
Cook on high heat for 10 minutes, then on very low heat (dum) for 35-45 minutes until meat is tender and rice is fully cooked.
Gently mix before serving. Serve hot with raita, salad, and lemon wedges.
