Directions

1. In a large bowl, add the mutton pieces, salt and ginger garlic paste. Rub it together and coat it thoroughly. Let it marinate for 45 minutes.

2. In a stock pot, boil water for cooking the rice, add in the whole spices and milk, season it with salt and add the soaked rice into the pot. Stir everything, cook the rice till 50 % and strain.

3. In a stainless steel sauteuse pan add ghee, oil, green cardamom, sliced onions and slit green chillies. Toss in the ginger garlic paste and saute everything thoroughly.

4. To the browned sauteed onions add your marinated mutton, toss and roast it nicely till it gets an even browning all over.

5. Season the mutton salt, meat masala, coriander powder, red chilli powder, turmeric. Mix it all together, cover with water and let it cook for 50 minutes.

6. Once the mutton is cooked, add some curd, fresh coriander, mint leaves, fresh cream and some butter to finish it off and mix it together.

7. Take out half of the cooked mutton from the pan and layer it with half the rice, repeat with the remaining mutton and rice.

8. Now over the rice add mint leaves, chilli oil, fried onions, reserved gravy, saffron milk, kewra water, garam masala and ghee. Cover it and cook it for 12 minutes on low till the rice is cooked.

9. Open the pan and serve the hot biryani directly from the pan.