Add all the marination ingredients to the mutton with ¾ beresta and massage the meat well with them. Leave this in the fridge to marinate overnight or for at least 2 hours
Transfer the meat, with the potatoes and ½ cup water, to a pressure cooker. Pressure cook until the mutton is fully done. Remove from heat and set aside
In another pot, set 6 cups of water with a teaspoon of salt, 1 tablespoon ghee and the whole spices to boil. Once it comes to a roll boil add the soaked rice and cook until 80% done. Remove, strain the rice and keep aside
Smear ghee all around the thick bottomed cooking pot and then layer it with the cooked mutton - keep the potatoes on the side so that you don't cut through thrm later while serving
Layer the mutton up gently with the rice, remaining ghee, slit chillis, beresta and the saffron milk (if using)
Sprinkle a pinch of garam masala over the rice and add the chopped mint and coriander leaves
Cover with a tight lid and cook on low flame for another 12-14 minutes or until the rice is fully cooked
Remove from flame and let the biryani sit in the pot for 10 minutes. Thereafter, remove carefully and serve your delicious homestyle mutton biryani with chilled yoghurt and pickled onions. Enjoy!
