Mutton Biryani Recipe

Ingredients:
For Marination:
Mutton: 1 kg (cut into pieces)
Yogurt: 1 cup
Ginger-garlic paste: 2 tbsp
Turmeric powder: ½ tsp
Red chili powder: 1 tbsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp
Salt: as per taste
Lemon juice: 2 tbsp

For Rice:
Basmati rice: 3 cups (soaked for 30 minutes)
Water: 6 cups
Bay leaves: 2
Cloves: 4-5
Green cardamom: 4
Cinnamon stick: 1 inch
Salt: to taste

For Biryani:
Ghee/oil: 4 tbsp
Sliced onions: 3 large
Tomatoes: 2 (chopped)
Green chilies: 3-4 (slit)
Mint leaves: ½ cup
Coriander leaves: ½ cup
Saffron: a pinch (soaked in 2 tbsp warm milk)
Fried onions: for garnish

Method:

1. Marination:

Wash mutton thoroughly and pat dry.

In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and lemon juice.

Add mutton pieces, mix well, and marinate for 2-4 hours (overnight for best results).

2. Preparing Rice:

In a large pot, bring 6 cups of water to a boil.

Add bay leaves, cloves, cardamom, cinnamon, and salt.

Add soaked rice and cook until 70% done. Drain and set aside.

3. Cooking Mutton:

Heat ghee/oil in a heavy-bottomed pot.

Fry sliced onions until golden brown. Remove half for garnish.

Add tomatoes, green chilies, and cook until soft.

Add marinated mutton and cook until tender (add water if needed).

4. Layering Biryani:

In the same pot with cooked mutton, spread half the cooked rice.

Sprinkle half of the mint, coriander leaves, and fried onions.

Repeat the layer with remaining rice, herbs, and fried onions.

Drizzle saffron milk and ghee on top.

5. Dum Cooking:

Seal the pot with a tight lid or dough.

Cook on low flame for 25-30 minutes.

6. Serving:

Mix gently before serving to combine the flavors.

Serve hot with raita or salad.