Long-grain basmati layered with fragrant Awadhi-spiced meat and sealed with dough to cook in its own steam — the original dum biryani of Lucknow's Nawabi tradition.
Ingredients
For the meat (gosht):
600g bone-in mutton — cut into large pieces
1 cup thick yogurt
1 tbsp ginger-garlic paste
3 medium onions — thinly sliced, deep-fried golden (birista)
1 tsp red chilli powder
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp garam masala
3 tbsp ghee
Whole spices: 4 cardamom, 2 black cardamom, 1 cinnamon stick, 4 cloves, 2 bay leaves
For the rice:
2 cups aged basmati — soaked 30 minutes
2 litres water with 2 tbsp salt, 4 cardamom pods, 1 cinnamon stick, 3 cloves — parboiled to 70% done
For layering: 1/4 cup warm milk with generous saffron soaked 20 minutes, 3 tbsp ghee, 2 tbsp fresh mint, 2 tbsp fresh coriander, 2 tbsp birista
For sealing: stiff dough of atta and water
Method
Marinate mutton with yogurt, ginger-garlic paste, half the birista, red chilli powder, turmeric, coriander powder and garam masala for 4 hours.
Heat 3 tbsp ghee in a heavy pot. Add whole spices — fry 30 seconds.
Add marinated mutton with all marinade. Cook on medium-high for 8 to 10 minutes until the yogurt cooks through.
Reduce to medium-low. Cover and cook 30 minutes until mutton is about 80% done. Adjust salt.
Parboil the soaked basmati in the spiced salted water until 70% done — grains must still have a white core when pressed. Drain immediately.
Layer: spread mutton at the bottom of a thick-bottomed pot.
Layer parboiled rice on top. Drizzle saffron milk, ghee, fresh mint, coriander and remaining birista over the rice.
Seal the pot rim with the stiff dough rope.
Place over high heat 3 minutes then lowest possible heat for 20 to 25 minutes (dum).