Wash mutton cleanly. Drain off water completely. Make sure the mutton pieces are just about 1 to 1/2 inch cubes.
Add ginger garlic paste, salt,turmeric powder, biryani masala and red chilli powder
Add yogurt, fried onions , cinnamon,cloves, bay leaf, shahi jeera, black cardemom, mace and green cardemoms
Add chopped coriander and mint leaves, chopped green chilies and lemon juice
Add 1 tablespoon oil
Mix everything well. Then cover and refrigerate for at least 4 hours
Wash the basmati rice in several times until the water runs clear. Soak it for at least 40 minutes.
Keep the mutton out of the fridge.it is good to bring it to room temperature before we begin to cook it. For at least 60 minutes
Bring water to a boil in a large pot. Add salt as needed
Add bay leaf, shahi jeera, star anise and cardemom
When the water comes to a boil add drained rice
Rice must be half cooked for this recipe. When you bite the rice, you should feel that is under cooked
Drain it off to a colander. Set aside little rice cooked water
Heat up milk and soak saffron. Melt the ghee
Add 1 tablespoon ghee to the mutton pot. mix it well
Layer the cooked rice. Pour the saffron milk
Mix 2 tablespoon rice cooked water with ghee a d pour it over the rice. Do not add ghee directly here
Sprinkle coriander , mint leavez and fried onions
Make a dough of flour. Set aside a lemon sized ball. Using the rest place it around the rim of the pot
Place a lid and knock it a few times to hold it tightly. Make sure it is air tight.
Transfer this pot over a hot tawa. Coom for 45 minutes on a low heat
During this process make sure the steam doesn't escape.you will need to patch up with some dough which we set aside earlier. Allow to rest for a while
Serve the bottom and the top layers together.
Serve with salad , raita and boil egg
