There are three stages for preparing this Biryani- Cooking Rice, Preparing Mutton masala and Dum cooking.

Cooking Rice (Rice cooked in Pressure Cooker for ease of preparation): Heat a pressure cooker, once it is heated add Ghee, 2 Bay leaves, 1 inch piece of Cinnamon, 5 Cloves, 4 Cardamom and then add Water & salt (For 1 cup of Rice, Add 2 cups of water). Bring to boil. Add 1 cup rice (Used Jeerakasala rice). Cook upto 3 whistles. Keep it aside.

Mutton Masala for Biryani: Wash & clean the Mutton pieces. In a pan, heat oil, add onions (3) & saute till it becomes translucent, add Ginger, Garlic & Green chilli paste, add Turmeric powder, Red chilli powder, Meat Masala, Garam masala, Saute well. Add tomato (1-2) & saute. Now add the Mutton pieces & water.

Cook on medium flame till the mutton pieces are cooked (Need 1-1 ½ hours cooking for proper cooking of mutton pieces, other option – cook Mutton pieces in cooker/ add raw papaya), add salt to taste. Add coriander leaves. Gravy should be thick in consistency.

Layering the Cooked Rice & Mutton Masala and Preparing Dum: Evenly spread the Mutton masala (Bottom) as the bottom layer. Spread the cooked rice evenly over the masala. Add fried onions and cashew nuts over the rice. Add the saffron milk over the rice (For this soak the saffron in ¼ cup milk for some time).

Cover tightly with aluminum foil and place a lid or round pan over the pan. Place the pan over very low heat and dum cook for 10-15 minutes. After Dum cooking, Let it cool for some time. For serving, on a small plate take equal portion of Masala and Rice.