Ingredients:
1/2 kg mutton with bones
1/2 kg basmati rice (soaked in water for 1/2 hour and drained)
15 g small onions (sliced thinly)
4-5 bay leaves
5-6 cloves
1 cm piece cinnamon
4-5 black peppercorns
2 cardamoms
1 bunch chopped mint leaves
100 g cashewnuts
2 tbsp milk
salt to taste
1/2 tsp colouring
1 1/2 cups ghee

Marinade:
2 tbsp ground ginger
2 tbsp ground garlic
1 dsp caraway seeds
1 dsp ground cinnamon
1/2 tsp chilli powder
1 dsp turmeric powder
2 tbsp ground coriander
2 dsp ground cumin
1 1/2 cup thick yoghurt
1 bunch fresh coriander, chopped fine
1 bunch fresh mint

Method:

1. Mix the mutton with the marinade until well coated and leave for 2 hours. Place in a saucepan and simmer gently until slightly tender. You might need to add a little water, but not too much. Turn off heat and keep aside.
2. Heat ghee in a deep saucepan and fry the sliced onions until brown and crisp. Keep aside. Do the same for the cashewnuts.
3. Bring rice to the boil with 1/2 tsp salt. When rice is half cooked, remove from heat and drain the water.
4. Reheat the ghee in a heavy base saucepan and add all the remaining herbs, spices,
   the cooked mutton, and salt. Cook stirring until mutton is well coated with the spices and is tender. Remove from heat.
5. In a separate heavy-base saucepan spread a layer of the hot rice at the bottom, followed by a layer of the cooked mutton and continue layering ending with rice on top.
6. Sprinkle over the fried cashewnuts and onions. Mix the colouring with milk and sprinkle over the rice.
7. Cover the saucepan with the lid or heavy-duty foil and seal the edges with dough made of wheat flour mixed with water.
8. Return the saucepan to the heat and cook on low heat for 10-15 minutes.
9. Remove the lid and stir the biryani well before serving.