Clean the Mutton pieces really well. In a mixing bowl add mutton pieces. To this add Ginger Garlic paste, Red Chilli powder, Turmeric Powder and Salt. Mix everything together.
Next, add in the curd and mix it once again. Allow it to Marinate for about 30 mins. After the marination transfer the marinated mutton to a pressure cooker. Add little water for the mutton to get cooked.
Pressure Cook the mutton for about 7-8 whistles or till the mutton is fully cooked and set it aside.
Prepare mutton Masala
Take a heavy-bottomed vessel and add Oil. Once it heats up add the whole spices mentioned under the 'To Temper' section in the ingredients table. Let it sizzle. Next, add the sliced onions.
Cook until the onions caramelize and become brown. Remove and reserve some onions aside for garnish. Along with the remaining onions now add tomatoes and cook till it leaves oil on the side.
Now add the cooked Mutton to the pan, Check for salt and spice, and add if anything is required. Cook for a few mins till the gravy becomes thick and switch off the flame.
Cook Rice for Biryani
Wash 2 cups of basmati rice in water 3 or 4 times or until the water is clear and set aside.
In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
Remove the whole spices and the Rice is ready and fluffy.
Layer the Biryani
Clean the Coriander leaves and Mint Leaves and set them aside. Soak the Saffron strands in the Milk and keep it ready. For Dum cooking we need a big sturdy biryani pot. I have cooked using the charcoal Dum Method. The same can be done in Pressure Cookers as well. Now take the biryani pot and set the cooked mutton as the first layer of the Biryani.
Top the Mutton with half of the cooked Basmati Rice. Upon this Sprinkle Saffron Milk and spread with half of the cleaned coriander and Mint Leaves, sprinkle the reserved Onions. Top the leaves with the remaining cooked Rice.
Once again sprinkle the Saffron Milk, add in the coriander leaves and Mint Leaves, and then the Onions. After this cover the vessel with the Lid and keep the Charcoal Dum on top. If possible seal the lid with atta dough. This prevents the flavors from going outside the vessel.
Continue the Dum for about 25 mins and then open the lid, everything will be beautifully cooked with full of flavors. Carefully fluff the Masala and Rice and serve hot with Onion Raita and Gravy.
The same Dum Process can be performed in any vessel too in stove top .As everyone may not have access to Charcoal.
In that case. Keep the stove in the lowest flame as possible .Keep the Dosa tawa and on top of that keep the Vessel used for Dum process. Close the Vessel and keep any weight on the top .Allow it to cook for 40 mins.
Cashew nuts and Raisins can also be used for garnishing.
Take care for not to break the Rice grains while mixing the Rice.