Mouton biriyani making process

Ingredients:

500 grams mutton, cut into pieces
2 cups basmati rice, soaked for 30 minutes
2 onions, thinly sliced
2 tomatoes, finely chopped
2 tablespoons ginger-garlic paste
1 cup plain yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon biryani masala powder
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
4 cups water
1/4 cup ghee or vegetable oil
Salt to taste
Saffron strands (optional), soaked in 2 tablespoons of warm milk
For the marinade:

1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
For the spice mix:

1-inch cinnamon stick
4 green cardamom pods
4 cloves
1 bay leaf
1 star anise
Instructions:

In a large bowl, combine the mutton pieces with the marinade ingredients (yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt). Mix well, ensuring the mutton is coated evenly. Allow it to marinate for at least 1 hour or overnight in the refrigerator for best results.

Heat ghee or vegetable oil in a large, heavy-bottomed pot or pressure cooker over medium heat. Add the sliced onions and cook until they turn golden brown and crispy. Remove half of the onions and set them aside for garnishing.

To the remaining onions in the pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Now, add the marinated mutton and cook for about 5-7 minutes until it is browned on all sides.

Add the turmeric powder, red chili powder, garam masala powder, biryani masala powder, and salt. Mix well to coat the mutton with the spices.

Add the plain yogurt, mint leaves, and coriander leaves. Stir everything together to combine.

Add water to the pot and bring it to a boil. If using a pressure cooker, cover it with the lid and cook for about 4-5 whistles, or until the mutton is tender. If using a regular pot, cover it with a tight-fitting lid and simmer for about 45-50 minutes, or until the mutton is cooked and tender.

While the mutton is cooking, drain the soaked basmati rice and set it aside.

In a separate pot, bring water to a boil and add the soaked rice along with salt. Cook the rice until it is 70% cooked, or until the grains are slightly firm. Drain the rice and set it aside.

Once the mutton is cooked, remove half of it from the pot and set it aside. Layer half of the cooked rice over the remaining mutton in the pot.

Sprinkle the spice mix (cinnamon stick, cardamom pods, cloves, bay leaf, and star anise) over the rice.

Now, layer the reserved mutton over the rice.

Finally, layer the remaining rice over the mutton.

If using saffron, drizzle the