Hyderabadi Biryani

Take mutton with bones in a bowl.

Add salt, turmeric, red chili powder, caraway seeds, cardamom, cinnamon, garlic paste, curd, mint leaves, fried onions (Barista), green chilies, and oil used for frying onions.

Mix everything well and set aside.

Transfer the marinated mutton into a heavy-bottom pot.

Roast the mutton nicely, then cover with a lid and cook on low flame until 80-90% done.

Soak basmati rice for 30-45 minutes.

Boil water in another pot and add salt, cardamom, green chili, and oil.

Discard whole spices from water before adding rice.

Add soaked rice to boiling water and cook until 80% done.

Prepare dough and roll it into a rope shape for sealing the pot.

Apply dough on the edge of the pot lid for dum cooking.

Turn off the heat and strain the cooked rice.

Sprinkle mint leaves and fried onions over the cooked mutton.

Spread the strained rice evenly over the mutton.

Add 1 ladle of rice water, saffron-infused milk, and oil from fried onions. Optionally, add ghee.

Seal the pot with the dough-prepared lid.

Cook on high flame for 1-2 minutes, then lower the flame and continue cooking.

Turn off the heat and let rest for 5-10 minutes.

Use a thin flat spatula to fluff the rice from the side and scoop out gently to serve.

Serve with spice-infused rice on bottom, mutton in middle, and saffron top layer.

Garnish with fried onions and mint leaves before serving.