Step 1

Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.

Step 2

Refrigerate for at least 4 hours. Overnight is best.

Step 3

If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.

Step 4

Wash rice and soak for 30 to 40 minutes.

Step 5

Drain it completely to a colander and set aside.

Step 6

Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.

Step 7

Skip this section if using store bought fried onions.

Step 8

Add onions, green chilies and fry till they turn brown almost about to caramelize.

Step 9

Keep stirring to prevent burning. This is crucial to get a good aroma and taste.

Step 10

There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.

Step 11

Reduce the flame to low. Add the marinated meat.

Step 12

Add half of the coriander and mint leaves saute for 3 to 4 mins.

Step 13

Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.

Step 14

If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.

Step 15

While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.

Step 16

When the water comes to a boil, add the drained rice.

Step 17

Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.

Step 18

Soak saffron in little milk and set aside.

Step 19

When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.

Step 20

Add the rest of the half cup curd to the cooked mutton.

Step 21

Next add few chopped coriander and mint leaves.

Step 22

Few fried onions. Mix everything well.

Step 23

You can check the salt and spice at this stage and adjust.

Step 24

Layer the rice evenly over the cooked lamb meat.

Step 25

Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.

Step 26

Lastly pour the saffron milk.

Step 27

Cover the rim of the biryani pot with a moist thick clean cloth or foil.

Step 28

Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.

Step 29

Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.

Step 30

Allow to rest for at least 15 mins.

Step 31

Serve mutton biryani with raita.