Lucknow Awadhi Dum Biryani Saffron Layered Nawabi Classic

Method

1. 1

   Marinate mutton with yogurt, ginger-garlic paste, half the birista, red chilli powder, turmeric, coriander powder and garam masala for 4 hours.

2. 2

   Heat 3 tbsp ghee in a heavy pot. Add whole spices — fry 30 seconds.

3. 3

   Add marinated mutton with all marinade. Cook on medium-high for 8 to 10 minutes until the yogurt cooks through.

4. 4

   Reduce to medium-low. Cover and cook 30 minutes until mutton is about 80% done. Adjust salt.

5. 5

   Parboil the soaked basmati in the spiced salted water until 70% done — grains must still have a white core when pressed. Drain immediately.

6. 6

   Layer: spread mutton at the bottom of a thick-bottomed pot.

7. 7

   Layer parboiled rice on top. Drizzle saffron milk, ghee, fresh mint, coriander and remaining birista over the rice.

8. 8

   Seal the pot rim with the stiff dough rope.

9. 9

   Place over high heat 3 minutes then lowest possible heat for 20 to 25 minutes (dum).

10. 10

    Break the dough seal at the table.