Mutton Dum Biryani

Ingredients

• 1 kilogram mutton, cut into 2 inch pieces on the bone
• 2 cups Biryani Basmati rice 
• 4-5 small potatoes, cut into 1 inch pieces
• Salt to taste
• 1½ teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• 1½ teaspoons garam masala powder
• ¾ cup browned onions + for garnish
• 4-5 tablespoons melted ghee + for drizzling
• 2 tablespoons dried rose petals 
• 1½ tablespoons ginger-garlic paste
• 4-5 tablespoons chopped fresh coriander leaves
• 15-20 fresh mint leaves + for garnish
• 2 medium onions, thinly sliced
• 1 cup whisked yogurt
• 8-10 black peppercorns
• 4-5 cloves
• 3 green cardamoms
• 2 black cardamoms
• 2 inch cinnamon  
• 1 bay leaf
• 1 teaspoon caraway seeds (shahi jeera)
• A large pinch of saffron, soaked in 1 tablespoon warm milk
• 1 inch ginger, cut into thin strips
• 2-3 green chillies, slit
• 2 teaspoons screwpine (kewra) water 
• 2 teaspoons rose water
• 2 teaspoons lemon juice
• Ready-made whole wheat dough for sealing
• Yogurt to serve
• Salad to serve
• Papads to serve

Method

1. Take mutton in a large bowl, add potatoes, salt, red chilli powder, turmeric powder, garam masala powder, browned onions, 2-3 tablespoons melted ghee, 1 tablespoon dried rose petals, ginger-garlic paste, 2-3 tablespoons coriander leaves and 10-15 mint leaves and mix till well combined. Set aside to marinate for 45-50 minutes.
2. Take Biryani Basmati rice in another bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Heat remaining melted ghee in a deep non-stick pan, add sliced onions and sauté on high heat for 2-3 minutes or till golden brown. 
4. Add marinated mutton, mix and sauté on high heat for 10-15 minutes stirring in between every few minutes. 
5. Add yogurt and mix well. Continue to sauté for 4-5 minutes. Cover and cook on medium heat, stirring at regular intervals, till the mutton is ¾ done. 
6. Meanwhile, heat sufficient water in another deep non-stick pan. Add salt, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon, bay leaf and caraway seeds. When the water comes to a boil, add the drained rice and mix. Cook till the rice is ¾ done. 
7. Drain the rice and spread it evenly over the mutton mixture. Drizzle ghee, soaked saffron milk, add ginger strips and green chillies. Sprinkle remaining coriander leaves, remaining mint leaves, remaining dried rose petals, screwpine water, rose water and lemon juice.  
8. Press the whole wheat dough on to the edges of the pan. Place a lid over it to seal.
9. Keep a tawa on heat. Place the pan over it and cook on medium heat for 15-20 minutes.  
10. Switch the heat off and allow the biryani to rest for 15 minutes. 
11. Discard the whole wheat dough and transfer the biryani onto a serving plate. Garnish with browned onion and fresh mint leaves. Serve hot with yogurt, salad and papads.