Biryani (Full Dum Method — Layered, Sealed, Steamed)

Ingredients

• 300g Basmati rice (aged 2 years, soaked 30 min in water)
• 600g mutton (shoulder, cut into 40mm pieces)
• 120g full-fat yogurt (Greek, plain)
• 100g onion (sliced thin)
• 60 ml ghee (clarified, premium)
• 40g ginger-garlic paste
• 10 green cardamom pods
• 6 black cardamom pods
• 4 Indian bay leaves
• 3 black cardamom pods (crushed)
• 2 Kashmiri chillies (whole)
• 1 mace blade
• 12 clove buds
• 6 Tellicherry black peppercorns
• 3g cumin seeds
• 3g coriander seeds
• 2.5g sea salt
• 1.5g saffron threads
• 250 ml milk (warmed)
• 30g fried onions (hand-crushed)
• 15g fresh mint (whole leaves)
• 15g fresh coriander (whole leaves)
• 2g Kashmiri chilli powder

Method

1. 1
   Toast all dry spices (green cardamom, clove, black peppercorn, cumin, coriander, mace) in dry pan for 2 minutes; grind coarsely in spice mill; set aside.
2. 2
   Layer-marinate mutton: combine yogurt, ginger-garlic paste, toasted spice blend, 1g salt; coat mutton; rest 30 minutes.
3. 3
   Parboil soaked basmati in 600 ml salted water for 5 minutes (rice should be 60% cooked); drain immediately.
4. 4
   In heavy-bottomed pot with lid: layer half the fried onions (30g ghee drizzled), marinated mutton, remaining fried onions, then parboiled basmati; sprinkle mint, coriander, Kashmiri chilli powder, and remaining salt on rice layer.
5. 5
   Bloom saffron in warm milk for 5 minutes; pour evenly over rice layer.
6. 6
   Cover pot with aluminium foil (shiny side toward rice); place heavy lid on top; seal edges tightly with dough paste (atta flour + water).
7. 7
   Place sealed pot on high heat for 3 minutes (until steam begins to escape); reduce to lowest possible heat; cook 75 minutes undisturbed.
8. 8
   Remove from heat; let rest 10 minutes sealed; carefully break dough seal and lift foil; fluff rice with fork; serve in handi with Kashmiri chilli oil drizzle and crispy onion garnish.