Mutton biryani

Directions

Biryani Masala

1. In a dry frying pan, toast the spices over medium heat until fragrant.

2. Grind in a spice grinder or mortar and pestle.

Fried onions

1. Fry the onions in the oil over medium heat, starting with the oil not too hot.

2. Make sure you move them the whole time so they colour evenly.
3. Remove from the oil and place them on a paper towel to drain.

Mutton/lamb

1. Mix all the ingredients for the marinade, then rub all over the lamb and leave to marinate for 2-24 hours.

2. In a pressure cooker, heat a few tablespoons of the onion oil and seal the lamb pieces off, being careful not to burn the spices (if you don't have a pressure cooker, you can use a Dutch oven on low heat for 3-4 hours).

3. Once all the lamb is sealed, leave it in the cooker and add the remaining marinade also with 500ml water.
4. Cook on high for 45 minutes or until the lamb is tender.
5. Leave the lamb in the gravy to rest for 30 minutes before you pick the meat from the bone and mix through the gravy.

Rice

1. In a large pot with 5L (169.07 oz) of water, add all the spices above and set on high heat.

2. Once simmering, add the soaked and rinsed rice and cook for 5 minutes, stirring often.
3. After 5 minutes, drain the rice, pulling out the spices as you see them.
4. Drain well.

Assembly

1. Add the ghee to the bottom of a large pot with a lid.

2. Layer the biryani, starting with rice, then meat in gravy, fried onions, and herbs. Repeat until all ingredients are used.
3. After the last layer of rice, drizzle over the saffron milk.
4. Cover the pot with a clean tea towel before adding the lid, and then cook over medium to medium-low heat for 25-30 minutes.
5. Don't open the lid, and once cooked, let it rest for 20 minutes.
6. Serve family-style and enjoy!