How to make Sindhi Biryani
Soak the saffron strands in 2 tsp of milk and keep it aside. Heat a little oil in a pan over moderate flame. Add the onions and saute them until golden brown. Add the mutton pieces (boneless) and fry for 4 to 5 minutes.
Now add the ginger and garlic. After a minute, add the yoghurt, ground masalas, whole spices (reserve 3 to 4 green cardamoms), bay leaves, plums, salt and pepper powder. Add the whole green chilli and pour 1/2 to 3/4 cup of water. Cover the pan with a lid and simmer for 30 to 60 minutes. Wash the basmati rice and drain excess water. Add the reserved green cardamoms and cook till fluffy. Transfer half of the rice to a bowl and mix with the saffron milk.
In a bowl, mix the tomatoes (cut into wedges), coriander leaves, mint leaves and chopped green chillies. Add some of this to the mutton mixture and cook for an additional 10 minutes. Spoon over half of the plain rice onto a large serving dish. Layer this with the mutton mixture followed by the saffron mixed rice.
Spread the remaining tomato mixture and potatoes. Add the plain rice on top followed by the saffron rice. Sprinkle the fried onions, cashews, almonds and walnuts. Cover and place over low flame for 3 to 4 minutes. Remove and serve at once.