Mutton Biryani

Heat ghee or oil in a large pot, add bay leaf, cinnamon sticks, star anise, green cardamom, cloves, black peppercorns, and black cardamom, then add sliced onion; sauté until the onion turns light golden brown.

Add the mutton pieces and sauté until the color changes.

Stir in ginger‑garlic paste and green chilli paste; cook until the raw aroma disappears.

Add salt, coriander powder, black pepper powder, and garam masala powder; mix well.

Pour in milk and stir; continue cooking until the oil separates from the mixture.

Add curd, mix, cover, and simmer, stirring occasionally, until the mutton becomes soft and tender.

Fold in fried onion, chopped coriander leaves, and chopped mint leaves.

In a separate pot, bring water to a boil, add salt, cumin seeds, bay leaf, cinnamon stick, star anise, lemon juice, green chillies, and oil.

Add the soaked basmati rice and cook until it is about 90 % done, then strain and set aside.

Layer the partially cooked rice over the mutton gravy, sprinkling fried onion, coriander leaves, and a pinch of garam masala powder between layers.

Seal the pot, place a tawa (flat griddle) underneath, and cook on high flame for 5–7 minutes.

Reduce the heat and cook on dum (steam) for 20–25 minutes.

Turn off the flame and let the biryani rest for 10 minutes before opening the pot.

Gently mix the layers, serve with raita, and enjoy.