Awadhi Biryani

Wash and soak the basmati rice in cold water for 30 minutes. Dissolve saffron in warm milk and set aside.

Fry the sliced onions in ghee over medium heat until deep golden brown and crispy (birista). Drain on paper towels. Reserve the ghee.

Marinate the mutton with yogurt, ginger-garlic paste, red chilli powder, coriander powder, garam masala, half the fried onions, salt, and 2 tablespoons of the reserved ghee. Marinate for at least 1 hour, preferably overnight.

In a heavy-bottomed pot (handi), heat the remaining ghee. Add whole spices and sauté for 1 minute. Add the marinated mutton and cook on high heat for 5 minutes, then reduce to medium and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to a boil with salt and whole spices. Add the soaked rice and parboil until it is 70% cooked (the grain should still have a firm bite). Drain immediately.

Layer the parboiled rice over the mutton in the handi. Drizzle the saffron milk, kewra water, and rose water over the rice.

Scatter the remaining fried onions, mint leaves, and coriander leaves over the rice. Drizzle a tablespoon of ghee on top.

Seal the handi tightly with dough or aluminium foil, then place the lid on top. Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 25–30 minutes (dum cooking).

Open the seal at the table for the full aromatic effect. Gently mix the layers from the bottom and serve with raita and salan.