Mutton biryani

BIRYANI MASALA

1. 1Step 1: In a dry frying pan, toast the spices over medium heat until fragrant.
2. 2Step 2: Grind in a spice grinder or mortar and pestle.

FRIED ONIONS

1. 1Step 1: Fry the onions in the oil over medium heat, starting with the oil not too hot.
2. 2Step 2: Make sure you move them the whole time so they colour evenly.
3. 3Step 3: Remove from the oil and place them on a paper towel to drain.

MUTTON/LAMB

1. 1Step 1: Mix all the ingredients for the marinade, then rub all over the lamb and leave to marinate for 2-24 hours.
2. 2Step 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. 3Step 3: Once all the lamb is sealed, leave it in the cooker and add the remaining marinade also with 500ml water.
4. 4Step 4: Cook on high for 45 minutes or until the lamb is tender.
5. 5Step 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. 1Step 1: In a large pot with 5L (169.07 oz) of water, add all the spices above and set on high heat.
2. 2Step 2: Once simmering, add the soaked and rinsed rice and cook for 5 minutes, stirring often.
3. 3Step 3: After 5 minutes, drain the rice, pulling out the spices as you see them.
4. 4Step 4: Drain well.

ASSEMBLY

1. 1Step 1: Add the ghee to the bottom of a large pot with a lid.
2. 2Step 2: Layer the biryani, starting with rice, then meat in gravy, fried onions, and herbs. Repeat until all ingredients are used.
3. 3Step 3: After the last layer of rice, drizzle over the saffron milk.
4. 4Step 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. 5Step 5: Don't open the lid, and once cooked, let it rest for 20 minutes.
6. 6Step 6: Serve family-style and enjoy!