Mutton Biryani

Begin with washing the mutton pieces and drain the excess water. Make sure you squeeze out the excess water and prick the meat using a fork. This will help in better absorption of the marinade.

Now add all the marinating Ingredients to it. Rub well with your fingers so that the marination spreads evenly. Ideally, you should leave this meat in the refrigerator overnight. If you have impromptu guests dropping in, then marinate and keep aside for 1-2 hours.

Meanwhile, parboil the rice and keep it aside after spreading on a plate. If you overcook your rice, it will turn sticky when mixed with the mutton.

Dissolve the saffron in ¼ cup milk and set aside. Slice the onions and fry them in the same ghee.

Reserve half of the onions when mixed with the mutton.

Remove the mutton from the refrigerator and allow it to come down to room temperature. This step is important for the cooking of the meat.

Heat ghee in a deep-bottomed vessel. It should have a tight-fitting lid. You can also use a pressure cooker with the whistle removed. Once the ghee is sufficiently hot, add the whole spices-cinnamon, bay leaf, cardamoms and cumin. Allow them to splutter. Add whole red chilies and marinate the mutton pieces. Add the onions, ginger and garlic paste and cook covered till the mutton is tender.

Add garam masala and roast the mutton till the entire water is absorbed and oil separates from it.

Remove the mutton from the pan

In the same pan, add a layer of cooked rice, followed by a layer of mutton, and then again, a layer of rice. The topmost layer should be of rice.

Add the saffron milk and cream, Pour this evenly over the rice. Cover the lid and cook on low flame for 10-12 minutes.