Special Mutton Biriyani (Kacchi Biriyani)

Grind together the cinnamon, cardamom, cloves, nutmeg, mace, cumin seeds, and dry red chillies. Set aside.

Heat ¼ cup of ghee in a pan over medium heat. Add the sliced onions and fry until golden brown. Remove and set aside.

Rub the peeled potatoes with a pinch of yellow colour. Fry them lightly in the same pan using the remaining oil. Remove and keep aside.

In a heavy-bottom saucepan or biriyani pot with a fitted lid, mix the mutton with: ground spices, fried onions, ginger & garlic pastes, yogurt, lemon juice, salt.

Arrange the fried potatoes on top of the marinated meat.

Rinse the basmati rice thoroughly.

Boil water in a pot over high flame. Add the rice and cook for 1–2 minutes only (just until the outer layer softens).

Strain the rice and save the gruel (rice water).

Spread the half-boiled rice evenly over the marinated meat and potatoes.

Mix 2 cups of the saved gruel with 1 tablespoon salt and 2 tablespoons ghee. Pour this mixture over the rice.

Sprinkle saffron soaked in keora water on top.

Make a soft dough with wheat flour and ½ cup water. Place it around the rim of the pot and seal the lid tightly.

First stage (dum): Cook on low flame for 3 hours to allow the meat to soften and release juices.

Second stage: After 3 hours, reduce to an even medium flame and cook for an additional 1 hour to let the rice fully steam and absorb the flavours.

Once done, open the seal carefully.

Serve hot with fresh vegetable salad and borhani.