Shahi Gosh Mutton Biryani

1Wash the basmati rice (2 cups) and soak it in water for 30 minutes.

2In a large bowl, marinate the mutton (500 g) pieces with yogurt (1 cup), ginger-garlic paste (1 tablespoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Let it marinate for at least 1 hour.

3In a separate pan, heat ghee (¼ cup) and oil (¼ cup). Add cumin seeds (1 teaspoon) and sliced onions (2). Saute until the onions (2) turn golden brown.

4Add the marinated mutton (500 g) to the pan and cook until the mutton (500 g) is tender and cooked through.

5In a small bowl, mix saffron strands (½ teaspoon) with warm milk (½ cup) and set aside.

6Boil water in a large pot and add the soaked rice. Cook the rice until it is 70% done. Drain the rice and set aside.

7In a heavy-bottomed pot, layer the cooked mutton (500 g) at the bottom. Sprinkle biryani masala (1 tablespoon), garam masala (1 teaspoon), nutmeg powder (¼ teaspoon), and mace powder (¼ teaspoon) on top.

8Add a layer of partially cooked rice on top of the mutton (500 g). Drizzle the saffron milk (½ cup), cream (¼ cup), mint leaves, and coriander leaves on the rice layer.

9Repeat the layers until all the mutton (500 g) and rice are used up. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.

10Once done, gently mix the layers before serving. Serve hot with raita or salad.