Dum Briyani

Briyani is mixed rice dish, mainly Muslims make it in every occasion.this dish is mainly popular in all over Asia since the mughal era. 
Ingredients

For the rice

Long Grain Basmati Rice – 2 cups

1 bay leaf or tej patta

Ghee – 1 tsp
3 cloves or  laung
Shahi Zeera – 1 tsp
1 cinnamon small piece (dalchini )
3 green cardamom (choti elaichi)
3 to 4 perper (kali mirch)
Salt – 4 tsp

6 to 8 cups Water 
Ginger Garlic Paste – 2 tsp

Green Chilli – 2 

Kewra Essence – 2-3 drops(optional)

For the Mutton

Mutton – 750 g

Raw papaya Paste – 2 tbsp

Ginger paste – 2 tsp

Garlic paste – 2 tsp

Green chilli paste – 2 tsp

Garam masala powder – 1/2 tsp

Red Chilli powder – 2 tsp

Turmeric powder – 1tsp

Salt – as to taste

Ghee – 2 tbsp

Lemon juice – 2 tbsp

Curd – 200 g ½cup

Mint – 4 tbsp ( Chopped )

Coriander – 4 tbsp ( Chopped )

Golden fried onion – 1/4 cup

2 tbsp raw papaya past( optional)

For Assembling the biryani

Milk – 1/2 cup

Saffron – a good pinch ( Soaked in 2 tbsp water )

Golden brown onion – 1/2 cup

Ghee – 2 tbsp

Method

Wash the rice and soak in water for 20 to 30minutes.

Fry Onion to golden brown(caramelized)
Mix /marinate mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli paste  (optional)and lemon juice and marinate for 8-10 hours.

Add curd, mint, coriander and golden fried onion in the marinated mutton and mix well.refrigerate for 4hour or for more tenderness keep for over night.it taste really good.if using papaya past  Rest for 1hour.

Heat water in a large vessel. garam  masala, salt, ginger garlic paste, green chilli , clove ,perper, cardamom, cinomman, kewra essence and shahi zeera in the vessel  and bring the water to a boil.
Drain the rice and add it in the boiling water.cook  for 80% only .
Transfer the marinade mutton in  pressure cooker and cook until it's soft  approximately for 5 whistle.
Now both things are done 
It's assembling time 
Take a heavy bottom pan , put 1 laryer mutton  then other laryer rice and then fried onions repeat the same process again 
Sprinkle   ½cup milk with saffron soaked .golden brown onion and ghee on top. I also like to sprinkle chopped coriander and mint sometimes.

Cover the pan tightly with a lid. Place the pan on a very slow heat for 20-30 minutes. 
Remove the lid and mix the biryani gently. Serve hot.
Open and see you'll get nice aroma . It's ready . Enjoy with family and friends.
you can enjoy with raita or simple curry or salads.
Note
You can replace mutton with chicken or whatever meat you like , prawns fish , vegetables etc.