The key to delicious biryani rice is ghee. Use basmati for best result as it doesn’t get too plumpy.
Rice: bring water to boil with milk and ghee. Add rice and cook until the water absorbed. Remove
Stir-fry grinded spices in a hot ghee until fragrant. Add slices of mutton; add nutmeg, lemongrass, cinnamon, cloves, and cardamoms. Add water, sprinkle salt, and stir well. Taste to your liking. Stir until mutton tender and excess water released. Remove
Mix meat into the rice, mix well. Steam for 40-60mins until rice is fragrant and cooked through.
Serve biryani with sprinkle of roasted cashew, raisins, and fried shallots.