Old Delhi Mutton Biryani

1: Wash and soak basmati rice for 30 minutes. Strain and keep it aside.

2: Heat a pot, add oil and ghee.

3: Add cinnamon, black cardamom and let it crackle.

4: Add the onions and saute till it turns golden brown.

5: Add ginger garlic paste and saute for a minute.

6: Add kashmiri red chilli powder and saute for a few seconds.

7: Add the mutton pieces and saute on a high flame for 2-3 minutes.

8: Add curd, mint leaves, garam masala and mix well for a minute.

9: Add water, salt, mix well and bring it to a boil.

10: Cover the pot and cook it for 40 minutes on a low flame.

11: Meanwhile heat a pot, add oil and ghee.

12: Add bay leaves, star anise, black cardamom and black peppercorns and let it crackle.

13: Add the sliced onions and saute till it turns golden brown.

14: Add water, lemon juice and salt. Bring it to a boil.

15: Add the soaked rice and boil the rice for 4 minutes. Take out some of the peppercorns.

16: Strain the rice.

17: Layer the rice over the biryani with fried onions, coriander, mint and cashew nuts.

18: Top it off with ghee and cover the pot tightly.

19: Place it on a preheated tawa for dum for 5 minutes on a medium flame and 10 minutes on a low flame.

20: Open the pot, fluff the rice and serve it hot.