Cook Method

 Marinate the Mutton

• Take 1 kg mutton and mix with curd, ginger-garlic paste, spices, fried onions, mint, coriander, lemon juice, oil/ghee, and salt
• Mix thoroughly so all pieces are well coated
• Marinate for at least 4–6 hours (overnight for best tenderness)

Prepare Rice (70% Cooked)

• Boil water with whole spices (cloves, cardamom, cinnamon, bay leaf, shahi jeera, salt)
• Add soaked basmati rice
• Cook until 70% done (slightly firm)
• Drain and keep aside

Layering (Kacchi Style)

• In a heavy-bottom pot, spread the raw marinated mutton evenly at the base
• Add a layer of half-cooked rice on top
• Sprinkle:
  • Fried onions (birista)
  • Mint & coriander leaves
  • Saffron milk
  • Ghee
  • Rose/Kewra water (optional)

 Dum Cooking (Slow Cooking)

• Seal the lid with dough or cover tightly
• Cook on medium-high flame for 8–10 minutes
• Then reduce to low flame for 45–60 minutes (mutton needs longer cooking)

Rest & Serve

• Turn off heat and let it rest for 10–15 minutes
• Gently mix from bottom to top
• Serve hot

Ingredients

? Mutton Marination

• 1 kg Mutton (bone-in pieces preferred)
• 1 cup Curd (Dahi)
• 2 tbsp Ginger-Garlic Paste
• 3–4 Green Chillies (slit)
• 1/2 cup Fried Onions (Birista)
• 1/2 cup Fresh Coriander Leaves (chopped)
• 1/2 cup Mint Leaves
• 2 tbsp Lemon Juice
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tbsp Biryani Masala / Garam Masala
• Salt (as per taste)
• 4 tbsp Oil or Ghee

? Rice Preparation

• 1 kg Basmati Rice (soaked 30 minutes)
• 4–5 Cloves
• 4 Green Cardamom Pods
• 2 Bay Leaves
• 1–2 inch Cinnamon Stick
• 1 Star Anise
• 1 tsp Shahi Jeera
• Salt (for boiling water)

? Dum & Layering

• 1/2 cup Fried Onions
• Saffron strands soaked in warm milk
• 4 tbsp Ghee
• Fresh Coriander & Mint Leaves
• 1 tsp Rose Water or Kewra Water (optional)