Mutton Biryani

Instructions

1. Marinate the mutton with yogurt, ginger garlic paste, biryani masala, and salt. Let it rest for at least 2 hours.
2. Heat oil in a large pot, fry the sliced onions until golden brown, and set aside half for garnishing.
3. In the same pot, add cinnamon, cloves, cardamom, and bay leaves. Sauté for a minute.
4. Add the marinated mutton and cook on medium heat until the meat is tender.
5. Add chopped tomatoes, green chilies, mint, and coriander leaves. Cook until the tomatoes are soft.
6. Boil the soaked rice in a separate pot with salt until it is 70% cooked. Drain and set aside.
7. Layer the cooked mutton with the partially cooked rice in the pot. Sprinkle saffron milk, fried onions, and ghee over the top.
8. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes to allow the flavors to meld.
9. Gently mix the biryani before serving, ensuring the layers remain intact.

Prep

• Marinate the mutton for at least 2 hours.
• Soak the basmati rice for 30 minutes.
• Soak saffron in warm milk for 15 minutes.