Mutton Biriyani by Rima Khan

Wash and soak the rice in water. (For Pulao rice, soak for 20-25 minutes. For Basmati rice, soak for 40-45 minutes)

Strain the soaked rice and set aside.

In the pot you'll use for cooking Biryani, marinate the meat with all the spices (except some of the green chilies, beresta, saffron, kewra water, rose water, boiled milk, cardamom, cinnamon, bay leaves, nutmeg, jayatri, and 5-6 green chilies).

Heat ghee in a separate pot, add the rest of the green chilies, beresta, kewra water, rose water, saffron milk, cardamom, cinnamon, bay leaves, nutmeg, jayatri, and a small amount of ghee. Add rice and cook until 60% done. (Ensure the rice doesn't overcook.)

Strain the rice and spread it over the marinated meat in the main pot.

On top of the rice, spread the remaining green chilies, beresta, kewra water, rose water, saffron milk, and boiled milk.

Seal the pot's mouth well with aluminium foil paper, ensuring no steam can escape from within. (If foil paper is not available, use dough to seal the lid onto the pot.)

Steam the Biryani over low heat so that no steam can escape. (Steaming too much will not allow the meat to cook and the Biryani won't have the desired flavour.)

After 45-50 minutes, turn off the heat and wait for an additional 5-10 minutes.

Open the pot's lid. Gently mix the meat and rice together and serve, garnished with coriander leaves if desired.