1. Mix all the ingredients & refrigerate it for minimum 12 hours.

Frying the onions

2. Heat 4 tbsp of oil in a pan.

3. Add the thinly sliced onions and saute till its crispy & brown.

Cook the rice

4. Soak the basmati rice in water for 30 minutes.

5. Boil the water & add soaked rice along with salt and half cook the rice.

Cooking the dum biryani

6. Heat the pot with 1 tbsp of oil & 3 tbsp of ghee.

7. Add the whole spices namely cinnamon, cloves, cardamom & bay leaf.

8. Gently drop the marinated mutton pieces. cook for about 5 minutes & turn off the stove.

9. Add few coriander leaves & few mint leaves.

10. Next layer it with half cooked rice & saffron milk.

11. Add the remaining rice & saffron milk.

12. Add few coriander leaves, few mint leaves & fried onions.

13. Close the pot & seal it with chapati dough.

14. Keep the tawa on the flame & place the pot on it.

15. Keep it in dum for 45 minutes to 1 hour.

16. Dum biryani is ready, remove the seal.

17. Garnish it with fried onions & place the egg over the hyderabadi dum biryani.