Making of the Green Cafreal Masala :

In a Mixer Grinder, add the ginger, garlic, green chillies, Coriander leaves, black pepper corns, lime juice, cumin seeds, cinnamon stick, bay leaf, cloves, little water if required, grind it into a smooth Green paste.

Marination of Chicken :

Make gashes to the chicken with the help of a sharp knife and Add salt first to the Chicken, add turmeric powder, mix it well and keep aside.

Add the Green Cafreal Smooth paste to the chicken nicely into the chicken gashes and marinate for a minimum of 2 hours.

Cooking the Basmati Rice:

In a Hot boiling water add lots of salt, add another large bay leaf, few Cardamom, another cinnamon stick,  add the rice and cook rice up to 80 percent, remove and keep aside a ladle of water for the next step, before you drain the water.

Deep Frying the Onions :

Add little salt to the onions and deep fry the Onions in a deep Frying vessel until golden brown ( approximately 10 to 12 mins)

Cooking the Potatoes and Chicken:

In a Preheated Pan, add sufficient oil which was used for deep frying the onions, as it gives an amazing flavor,  place the potatoes and do not over cook it, cook it 2 mins each side, and remove and keep them aside for the next step.

In the same pan, add the half of the marinated chicken (1st Batch)  and fry it for 3 to 4 mins each side, do not fully cook the chicken pieces.

 add all the mint leaves, and cook on medium flame up to 35 mins, check for salt if required, after cooking add little more onion barista, and put the flame on low and start layering the rice, after first layer add onion barista and saffron with milk, finally add the second layer and add the remaining onion barista and saffron milk.

Seal the lid with silver foil and keep the Flame on high for 5 mins and then further cook it on a slow flame for 10 mins on Dum.

Cooking the biriyani on Dum:

In a Deep Bottom Biriyani Vessel, add sufficient oil, add the second batch of the chicken the remaining half with all its Marination and fry it for for 5 mins each side, add little water if it runs dry, add salt to taste,  add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)

 Switch the flame on low and start layering the rice,  after first layer add ghee, onion barista and saffron with milk, add the Fried Chicken Pieces( First Batch)  little mint leave & coriander leaves (approximately 1 TBSP each for this portion)

Finally add the second layer of rice over the chicken and add the remaining onion barista, saffron milk, ladle of rice water with add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)

place the fried potatoes

Seal the lid with silver foil and keep the Flame on low for 15 mins, switch off the flame and further  allow it to rest closed on dum for 10 mins.

Marination of Mutton :

Add salt first to the mutton, ginger and garlic paste, add turmeric powder, red chili powder, half of the portion above mentioned in the ingredients section of Cardamom  & Cinnamon stick, & Cumin seeds, up to half of the total onion barista, add Yoghurt and mix well and try keeping it for a minimum of 2 hours or overnight preferably.

Cooking the Basmati Rice:

In a Hot boiling water add lots of salt, add large bay leaf, Cardamom, cinnamon sticks, lime juice, and cook rice up to 80 percent, drain the water.

Cooking the Mutton:

Before cooking the mutton add little oil which was used for deep frying the onions, as it gives an amazing flavor, add all the mint leaves, and cook on medium flame up to 35 mins, check for salt if required, after cooking add little more onion barista, and put the flame on low and start layering the rice, after first layer add onion barista and saffron with milk, finally add the second layer and add the remaining onion barista and saffron milk.

Seal the lid with silver foil and keep the Flame on high for 5 mins and then further cook it on a slow flame for 10 mins on Dum.