Preparing mutton

Take a pressure cooker and pour all the meat with cinnamon stick, green cardamom and cloves.

Add 1.5 cup water and pressure cook up to 4 to 5 whistle.

Pass the meat through a strainer into a clean saucepan to drain the mutton stock and keep it aside.

Marinate the mutton with all ginger garlic paste, spices powder, salt and oil and keep it refrigerated for 4 to 5 hrs.

After 4-5hrs, take out the marinated mutton from the fridge.

Heat ghee and oil in heavy bottomed vessel. Vessel should be very big thus you can cook your biriyani in this vessel later.

Add chopped onions,fry till golden brown.

Transfer the marinated meat from the bowl to the pan.

Now stir and cook the meat until oil gets separated

Add mutton stock and salt.

Cover with the lid and simmer it for another half an hour.Cook till the mutton is done.The gravy should not be very dry or thin.

Take a small piece of cloth, put all garam masala and tie a knot to make a potli,it is called yakhni masala. Take a big pan,add 4 cups of water, put bay leaf, yakhni masala bag, oil and salt Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done. Drain and spread the rice on a tray

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.

Add half portion of garam masala on cooked mutton Add cooked rice on it Make a hole between the rice mutton layer and pour 3/4 th saffron induced milk over it. Spread remaining saffron milk on rice. Add a little salt, remaining garam masala, fried onions, kewra essence, gulab jal and ghee or clarified butter over it. Cover the pan with the aluminium foil, then put the lid and weight it down with something heavy. Place a thick bottomed tawa on gas stove,keep the biriyani vessel...