Pressure cook mutton with 1 pinch of turmeric powder for 3 whistles. Mutton should be only 90 % cooked
Preparing the biryani gravy or the akhni
Heat oil, and 2 tablespoon ghee. Add the whole spices mentioned under gravy
Add the onions and fry till golden brown. Add green chillies, mint, coriander leaves and ginger garlic paste and fry till raw smell is gone.
Add the powdered spices mention under gravy and fry for a minute.
Add the cooked mutton and fry for a minute. Add the curd and tomatoes, salt to taste, lemon juice. Fry for another 30 seconds .
Turn the flame to low. Let it simmer till the rice is done
Cooking rice : In a thick bottomed vessel bring water to good boil, add the ingredients mentioned under cooking rice. Add the rice and cook till 80 %. Tip : drain half the quantity rice at 5 mins and spread it on a plate and keep aside. Drain the next half at 8 - 10 mins. Drain, and keep aside.
Turn off the flame of Akhni. Remove the oil floating on the top of the Akhni and keep aside.
Preparing Dum or layers : sprinkle few drops of ghee in the thick bottomed vessel.
Add the rice that was drained out first. Sprinkle few drops of colour and some mint leaves . Add the Akhni and spread the mutton pieces evenly.
Add the rice that was drained last. Sprinkle the colour and add mint leaves.
Add the reserved oil all over the rice on the top and sprinkle some ghee and 200 ml water
Cover the vessel with a damp cloth, then a lid over it and place some weight.
Cook on high flame for 3 minutes, 25 mins on less than medium flame.
Check if the rice is cooked. If yes turn off the flame. If no then add sprinkle 100 ml water and cook on low flame for another 10 mins.
Once done, allow it to rest for 10 - 15 mins
Link for reference or to get an idea. The quantity in video is for 750 gms to 1 kilo.
https://youtu.be/D1xGVxjr83k
Serve hot with raita, tomato chutney, baingan bharta, dalcha , Pudina chutney, kebabs, sherwa.....etc
