Kaachi Mutton Biryani

In a large bowl, combine the mutton (or chicken) with yogurt, mustard oil, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Mix well to ensure the meat is evenly coated. Allow the meat to marinate for at least 4-6 hours, preferably overnight, in the refrigerator.

Boil water in a large pot and add the soaked Basmati rice. Add the green cardamom pods, cloves, cinnamon stick, bay leaves, and salt. Parboil the rice until it is 70-80% cooked. Drain the water and set aside.

In a heavy-bottomed pot or biryani handi, spread a layer of marinated meat at the bottom. Place a layer of partially cooked rice on top of the meat. Sprinkle fried onions, chopped mint, and coriander leaves over the rice. Repeat the layering until all the meat and rice are used, ending with a layer of rice on top. Drizzle saffron-infused milk and ghee over the final rice layer.

Cover the pot tightly with a lid or aluminum foil to seal in the steam. Cook on low heat for about 30-40 minutes, allowing the flavors to meld and the rice to cook completely.

Gently fluff the rice with a fork, ensuring the layers remain intact. Serve the Kaachi Biryani hot, garnished with additional fried onions, mint, and coriander leaves.