Marinate The Mutton

• Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with 3 tablespoon water.
• Blend to make a coarse paste. Scrape the sides of the blender a few times while bending.
• Wash mutton and drain well.
• Mix it with yogurt, green paste, fried onions, salt, lime juice, and oil.
• Keep the marinated mutton in the refrigerator for at least 2 hours or better overnight.

Cook The Mutton

In A Traditional Pressure Cooker

• Take out the marinated mutton from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature.
• Note – You can soak the rice at this stage. Check the process for cooking the rice.
• Heat cooking oil in a 3-liter pressure cooker over medium-high heat.
• Once the oil is hot, add onions and fry until the onion turns golden brown (7-9 minutes).
• Add the marinated mutton along with the marinade to the cooker and fry on high heat for 4-5 minutes. Keep stirring frequently.
• Add tomatoes and biryani masala and cook for 4-5 minutes.
• Now add ¼ cup of water and close the lid of the cooker.
• Pressure cook for one whistle on high heat. Then lower the heat to low and cook for 20 minutes.
• Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker.
• Note – You can start cooking the rice at this stage. Check the process for cooking the rice.
• Put the cooker back on high heat and cook until most of the water is evaporated and the gravy is almost dried. Set aside.

In An Instant Pot

• Press SAUTE button on a 6-quart instant pot.
• Follow the process until adding water to the pot.
• Close the lid of the pot.
• Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK. Set the timer to 20 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the IP.
• Note – You can start cooking the rice at this stage. Check the process for cooking the rice.
• Now press SAUTE once again and cook until the liquid is evaporated and the gravy is almost dry. Set aside.

Cook The Rice

• Note – While the mutton is cooking, cook the rice on another stove. If you have only one stove, then cook the mutton first, then cook the rice. Reheat the mutton before layering it with rice.
• Wash the rice 2-3 times with water until the water runs clear. Soak it in 6-8 cups of water for 40-45 minutes.
• Heat 6 cups of water in a large pot over high heat.
• Add green cardamoms, cloves, bay leaves, cinnamon stick, star anise, shahi jeera, ghee, salt, ginger garlic paste, lime juice, and kewra essence to the pot, and bring the water to a boil.
• Note - If you don't like whole spices coming into your mouth, then tie them in a cloth (bouquet gurney). Squeeze and discard the cloth once the rice is cooked.
• Drain the rice and add it to the pot and stir gently.
• Reduce the heat to low.
• Cook the rice on low heat uncovered until it is 95% cooked, which means it is cooked with just a little bite to it (12-15 minutes).
• Note - It is very important to cook the rice until it is almost done otherwise it will be raw and the biryani will taste dry.

Assemble The Mutton Biryani

• Transfer the cooked mutton to a large heavy bottom pot (at least 5 liters and preferably broader than taller) and spread evenly.
• Drain the cooked rice in a strainer and layer it over the mutton. Spread evenly.
• Pour milk all over and sprinkle saffron soaked in water, crispy fried onions, and ghee on top.
• Cover the pot with aluminum foil and then with a tight fitting lid.
• Place the pot over the heat and cook on high heat for 3-4 minutes.
• Reduce the heat to low and cook for 20 minutes.
• Remove the pot from heat and let it rest for 20 minutes.
• Remove the lid and mix the mutton biryani gently. Serve hot.