| • | Marinate the meat in curd taken in a bowl.
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| • | Roast cardamom, cinnamon, peppercorns cloves. Make a fine powder.
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| • | Grind ginger, red chillies, green chillies, half the onions, garlic and dried kernel of the coconut.
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| • | Now heat fat in a pan. Add chopped onions and ground spices.
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| • | Fry until onions turn golden brown.
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| • | Now add meat and fry well. Add poppy seed powder.
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| • | Add salt and remaining curd. Cook till meat becomes tender.
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| • | Add powdered spices to it and remove from the flame.
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| • | Fry remaining onions in fat in a separate pan.
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| • | Add cloves and bay leaf.
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| • | Fry for few minutes and add rice.
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| • | Fry for another few minutes.
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| • | Put salt to taste and make the quantity of water double.
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| • | Remove from the flame when rice gets cooked and no moisture is left.
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| • | Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
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| • | Place the meat over it and cover with rice layer once again.
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| • | Garnish with fried onions and nuts.
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| • | Mutton Biryani is ready. |
