Mutton Dum Biryani

PREPARATION

1. In a bowl, add 500 grams mutton, 220 grams curd, 1 teaspoon ginger garlic paste, 1 teaspoon green chili, 1/4 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 tablespoon biryani masala, 1 teaspoon salt, 2 tablespoons mint leaves, 4 grams coriander, 40 grams fried onions, and 2 teaspoons lemon juice. Mix well to combine and marinate for 1 hour.
2. In a bowl, add  220 grams noor-e-jannat premium basmati rice and 600 milliliters water. Soak for 15 minutes.
3. Once soaked, drain the rice and keep aside.
4. Boil 1 litre water in a skillet, add 1 bay leaf, 1 star anise, 1 cinnamon stick, 1 pod black cardamom, 3 pods green cardamom, 2 mace, 2 lemon slices, 1 teaspoon salt and the soaked rice. Boil for 8 - 10 minutes.
5. Remove from heat and strain and keep aside.
6. Heat 2 tablespoons ghee in a skillet. Add the marinated mutton, stir, cover, and cook for 18–20 minutes.
7. Remove the lid, stir well, and reserve some oil for later use.
8. Add 150 milliliters hot water, stir thoroughly, cover, and cook for 25–30 minutes.
9. Once the mutton is cooked, layer with coriander, mint leaves, fried onions, biryani masala, half-cooked rice, more fried onions, coriander, mint leaves, reserved oil, saffron milk, and a sprinkle of biryani masala.
10. Cover with aluminum foil and place the lid on top. Cook for 10–15 minutes on low heat.
11. Gently mix the biryani and remove from heat.
12. Serve hot and enjoy!