To start with clean and wash the mutton meat and drain all the water. For making any type of biryani take some fat also in meat this will give a good taste to the dish. Now put the meat in a pressure cooker along with ginger garlic paste, salt, bay leaves and water in the quantity mentioned in the ingredient section. Pressure cook the meat till it's 90% done. It takes somewhere about 15 minutes. Now off the flame and let the air release by itself. In the meantime let's do another preparations.

Clean, wash and soak the rice for 20 minutes. Peel, wash and slice 2 medium size onions and fry them or make birista of them. Dissolve 1/2 tsp orange food colour in 1 tbsp water and keep aside. Chop the coriander leaves and slit the green chillies. Now let's cook the rice. For that tak a big deep vessel add oil to it. Once oil gets heated add all the ingredients mentioned above in the ingredient section of rice except ginger garlic paste and saute for a minute then add ginger garlic paste.

Cook till the rawness of ginger garlic goes away. Now add water and half of the boiled mutton stock. When measuring by cup the rice is 4 cups so I had taken 5 cups of water and 1 cup mutton stock all total 6 cups. If you will not use the stock then add 6 cups of water. By adding mutton stock it enhance the taste of rice. Once the water start to boil add soaked rice to it but before that discard the water in which it is soaked. Covet it and cook it on high flame.

Once it start to boil for a good 2 minutes then lower the flame and cook the rice till it's 80% done. Then immediately off the flame and take of the lid and allow it to cool down for 15-20 minutes. Meanwhile let's cook the mutton yakhni. For that in a wok take the same oil in which we had fried the onions. Now grind the ginger, garlic and onion separately to a fine smooth paste and add this paste to the oil. Cover it and cook it on a high flame stirring in between to avoid sticking to the pan.

It must be cooked till it changes the colour and oil oozes out and it becomes aromatic. It takes around 8-10 minutes to be completely done. Now grind all the whole spices to a smooth paste but before that dry roast them all to the point that the moisture goes away from the spices. Just dry roast them for 2 minutes and cool them down a bit then grind them. Once the ginger, garlic and onion paste is cooked completely then add the whole spices paste to it and cook it again on high flame.

This will not take much time add salt to it. We had added salt while boiling also so add less salt this time. Mix them well and allow the oil to come out then add the boiled mutton meat along with the remaining mutton stock. Mix well and allow it to boil then lower the flame cover it and cook it for 12-15 minutes. Then off the flame. Now it's time for layering the rice and mutton. Take a thick base big vessel then add a layer of cooked rice on it followed by cooked meat with masala of it.

Then add some split green chillies on it some chopped green coriander leaves some birista on it then put the second layer of rice and follow the same step first layer of meat then birista coriander leaves green chillies then the third layer of rice and repeat the process then the final layer of rice. Now on this layer add the food colour here and there drop them at some gap then the same way add the desi ghee or clarified butter on it along with the remaining birista and chopped coriander leaves

Now cover and put it on dum or lowest flame for 15 minutes. Then off the flame and let it remain like this only for 15-20 minutes then open the lid and mix it very gently and serve it hot with salad, raita, chutney or the way you like.
Do try this recipe in my way and enjoy it with your loved ones.
Happy Cooking 😊