Delhi Ki Biryani

Marinate mutton with yogurt, ginger-garlic paste, red chilli powder, garam masala, half the fried onions, half the mint, salt, and slit green chillies for 3–4 hours.

Soak saffron in warm milk. Set aside.

Par-cook soaked rice with whole spices and salt until 70% done. Drain and set aside.

In a heavy pot, heat ghee. Add the marinated mutton and cook on high heat for 8 minutes, then cover and cook on medium heat for 20 minutes.

Layer the par-cooked rice over the mutton.

Sprinkle remaining fried onions, mint, and saffron milk over the rice.

Drizzle kewra water and remaining ghee on top.

Seal pot tightly and cook on dum (low heat) for 30 minutes.

Rest for 10 minutes before opening.

Gently mix from the sides and serve with raita.