STEP 1: Mix all ingredients under marination, add the mutton pieces, and mix well. Let it marinate for at least 6 hours or overnight.

STEP 2: Wash the basmati rice and soak the basmati rice in water for at least 30 minutes – 1 hr. Drain.

STEP 3: Boil the whole spices with 5 cups of water. Let it rest for 20 minutes and then strain.

STEP 4: Heat ghee in a large pan. Add in the rice. Cook for 3-5 minutes or till rice turns opaque white.

STEP 5: Crush & add 2 saffron strands. Add in flavored water.

STEP 6: Bring the rice to a boil, cover, and allow to simmer for 3-5 minutes. Switch off the flame and let the rice rest for 5 minutes. This will allow the rice to absorb moisture.

STEP 7: Take another heavy-bottomed pan and add ghee. Add in the chopped onions. Saute till onions turn translucent. Add in the marinated mutton. Now stir and cook the meat for a few minutes. Cover with the lid and simmer it for another half an hour.

STEP 8: Take a pot and lay a layer of rice. Add in some of the mutton pieces. Repeat this alternate layering of rice and mutton pieces. Finish with a layer of rice on top.

STEP 9: Warm the milk with cardamom pods. Crush and add the saffron. Add the Kewra. Sprinkle on top of the finished biryani layers.

STEP 10: Now cover with a lid and seal the vessel by applying a dough made with wheat flour or flour around the lid, all the way around.

STEP 11: Cook on a very low flame for about half an hour.

STEP 12 : Remove, break the seal and serve straight from the pot.