Chennai Mutton Biryani

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Recipe

Ingredients

1 cup	basmati rice
300 grams	mutton, bone-in pieces
2 tablespoons	ghee
1 tablespoon	oil
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
1 tablespoon	ginger-garlic paste
1 cup	yogurt
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	garam masala
2 cups	water
1 handful	fresh coriander leaves, chopped
1 handful	fresh mint leaves, chopped
2 pieces	bay leaves
4 pieces	cloves
4 pieces	green cardamoms
1 piece	cinnamon stick
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
2. 2 Heat ghee and oil in a heavy-bottomed pot over medium heat.
3. 3 Add bay leaves, cloves, cardamoms, and cinnamon stick; sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Stir in ginger-garlic paste and sauté for another minute.
6. 6 Add chopped tomatoes and cook until they soften.
7. 7 Add mutton pieces and cook until they are browned on all sides.
8. 8 Mix in red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
9. 9 Add yogurt and cook until the oil separates from the mixture.
10. 10 Pour in 2 cups of water, cover, and cook until the mutton is tender.
11. 11 In a separate pot, bring water to a boil and add the soaked rice. Cook until 70% done, then drain.
12. 12 Layer the partially cooked rice over the mutton mixture in the pot.
13. 13 Sprinkle garam masala, chopped coriander, and mint leaves over the rice.
14. 14 Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes.
15. 15 Turn off the heat and let it rest for 10 minutes before serving.