Take a large cooking utensil, add oil and coat the base well.
Add the whole mutton marinade at the bottom.
Over it add all the rice that has been strained.
Over the top, add some water/milk all over the rice.
Add saffron flavored milk all over the rice.
Garnish with coriander leaves and mint leaves.
Garnish with deep fried crushed onions.
Add some ghee for fragrance.
Add little oil all over to prevent the biryani from getting dry.
Add lemon extracted juice all over the rice.
Seal the lid of the cooking pot tightly with a chapathi dough.
Place a skillet/tawa below the cooking pot while giving dum.
Dum the biryani for about 15-20 minutes on highfllame and for 40 minutes on sim flame.
The biryani gets cooked in an hour.
Always take the biryani out from one corner and take it out from the bottom to the top.
Serve the biryani with any raita or mirchi ka salan or bagara baingan salan.