Mutton biryani

Heat ghee and oil in a large pressure cooker on medium heat.

Add cumin seeds (jeera), cloves, bay leaf, cardamom, and cinnamon; sauté for 30 seconds.

Add sliced onions and cook for 2 minutes until slightly browned.

Stir in ginger garlic paste and cook until fragrant.

Add tomatoes and cook for about 2 minutes until they soften.

Add the marinated mutton and cook on high heat for 4-5 minutes until it browns.

Add chilli powder, turmeric powder, and garam masala; mix well.

In a separate large pot, bring water, spices, salt, and ghee to a boil.

Once boiling, add the rice and cook for 7 minutes until it's 70% done.

Crush saffron and mix it with hot milk, set aside.

In a heavy-bottomed pot, place the mutton masala, fried onions, mint, and coriander leaves.

Layer the parboiled rice evenly on top.

Drizzle the saffron milk and ghee over the rice.

Cover and cook on low heat for 20 minutes.

Let it rest for 10 minutes, then garnish with coriander leaves before serving.