Ingredients :
500g Mutton
1tbsp Ginger Garlic Paste
1tsp Salt or as per taste
1/2tsp Turmeric Powder
1/2tsp Degi Mirch
1/2tsp Kashmiri Red Chilli Powder
1tbsp Coriander Powder
1tsp Cumin Powder
1tbsp Biryani Masala
Whole Spices -
1 Bay Leaf
1 Cinnamon Stick
4 Cloves
4 Green Cardamoms
100g Yogurt
2 Fried Onions (Birista)
2 Green Chillies
1/4 cup Chopped Coriander
2tbsp Mint Leaves
Few Strands of Saffron
1tbsp Ghee
3 - 4tbsp Oil
1/2 cup Water
350g Basmati Rice
Water to Boil Rice
2 Bay Leaves
2 Star Anise
Half Mace
1 Cinnamon Stick
4 - 5 Green Cardamoms
4 Cloves
1tsp Cumin Seeds
1tsp Oil
1/2tsp Biryani Masala
1tbsp Ghee
Kesar Food Color
1tsp Kewra Water

Method :
1. Marinate mutton with ginger garlic paste, salt, mentioned spices, whole spices, yogurt, birista, green chillies, chopped coriander, mint leaves, few strands of saffron and ghee for 1 hour or overnight for best results.
2. Wash and soak basmati rice for 20 - 30 mins.
3. Heat oil in a pressure cooker. Add marinated mutton and water. Mix well & Bring to a boil. Close the lid and cook on high flame till first whistle, then lower the flame and cook for 10 mins. Remove a little rogan from the gravy.
4. Take water in a vessel, add whole spices and bring to a boil.
5. Add soaked rice and bring to a boil. Add a little oul and cook for 5 - 6 mins. Cook rice only 60%. Strain and discard whole spices.
6. Assemble the biryani starting with mutton, birista, rice, rogan, birista, biryani masala, kewra water, ghee and food color. Cover with silver foil and the lid tightly.
7. Place vessel on tawa. Cook on high flame for 2 mins. Then lower tge flame and cook on dum for 10 - 12 mins.
8. Turn the flame off and do not open the lid for another 15 mins. Allow it to rest for 15 mins and then serve with raita and Enjoy.