Fry the onions and mutton

• Heat the oil in a pressure cooker and fry the onions until slightly golden.
• Add the mutton and fry well.

Add the whole spices

• Add the cumin seeds, whole black pepper, cinnamon sticks, bay leaves, cloves, black cardamom and green cardamoms.
• Cook for 2–3 minutes.

Pressure-cook the yakhni

• Pour in the warm water and add the coriander powder, cumin powder, dried lemons, black pepper powder and salt.
• Bring to a boil, close the lid and pressure-cook for 15–20 minutes after the first whistle.
• Allow the pressure to release naturally.

Grill the mutton

• Remove the mutton and some excess oil from the yakhni.
• Mix the biryani masala with the reserved yakhni oil and brush it over the meat.
• Grill for 2–3 minutes.

Cook the rice in the yakhni

• Add the extra water to the remaining yakhni if needed.
• Add the soaked rice and bring to a boil.
• Close the cooker and cook for 2–3 minutes after the first whistle.

Colour and steam on dum

• Release the pressure and add the food colouring.
• Leave the rice on dum for another 10 minutes.

Serve

• Transfer the rice to a serving plate and arrange the grilled mutton on top.
• Enjoy!