Instructions

• 1 Rinse rice until water runs clear; soak for 30 minutes. Fry sliced onions in oil until deep golden; drain and set aside (birista).
• 2 In a bowl, mix mutton with yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, half the fried onions, half the mint & coriander, salt, and 2 tbsp ghee. Marinate 1–2 hours (overnight best).
• 3 Heat 2 tbsp ghee in a heavy pot. Add whole spices; let them crackle. Add marinated mutton and sauté 6–8 minutes until sealed. Add 1/2 cup water, cover and cook on low until 80–90% tender (pressure cooker ~20–25 min; pot ~45–60 min). Reduce liquid to a thick gravy.
• 4 Bring a large pot of salted water to a rolling boil. Add soaked rice with lemon juice; cook 5–6 minutes until 70% done (grains still firm). Drain immediately.
• 5 Layering: In a heavy-bottomed biryani pot or Dutch oven, spread the mutton gravy. Top with half the parboiled rice, sprinkle some birista, mint, coriander, and drizzle saffron milk. Repeat with remaining rice and toppings. Seal pot with tight lid (or dough) for dum.
• 6 Dum cook on low heat 20–25 minutes (use a tawa beneath the pot if needed). Rest 10 minutes, then gently fluff. Serve hot with raita, salan, and lemon wedges.