For preparing biriyani badshahi, first wash and soak rice in water.

Soak saffron in little water.

Heat oil in a frying pan and fry sliced onions to a golden brown color and keep aside.

Grind ginger, garlic, red chillies and almonds to a smooth paste.

Heat butter in a pan and fry the ground ginger mixture.

Stir in mutton pieces, required salt and stir fry for 5 minutes.

Pour water and cook mutton till tender and 1 cup of gravy is remaining.

Boil rice with some salt in another pan.

Put the curd in a muslin cloth and allow water to drain away. Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander leaves to the drained curd.

Add drained curd mixture, lemon juice and saffron to the cooked mutton.

Spread half of the boiled rice over the mutton. Sprinkle fried onions and then add rice again.

Pour milk and butter on top and cover the vessel.

Seal the edges of the vessel with flour paste.

Place the vessel on fire in low heat and cook for 1 hour.

Biriyani badshahi, a yummy mouth watering North Indian recipe is ready. Serve hot with papad,pickle and raitha.