GETTING READY

1. Wash and clean the mutton.

MAKING

2. In a pan, add soaked rice, water, cloves, and whole cardamom. Keep checking and cook rice until half done. Drain and set aside.

3. In a separate pan, heat 5 teaspoons of ghee; add onion and sauté until golden brown. Transfer to a plate and set aside.

4. In a deep vessel, add mutton, red chili paste, green chili paste, cardamom powder, cinnamon stick, clove, cumin seeds, salt, lemon juice, yogurt, mace powder, fried onion, and 4 teaspoons of ghee. Mix well.

5. Spread the rice in a layer over mutton and drizzle 2 teaspoon ghee on top. Add dissolved saffron and chopped mint leaves on top.

6. Seal the vessel with foil and cover with lid. Heat a skillet and put the vessel on top so that that direct heat does not hot the biryani. Cook for 40-45 minutes over low flame or until done.

SERVING

7. Serve hot with green chili chutney.