Hyderabadi Mutton Biryani

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Recipe

Ingredients

500 grams	mutton, cut into pieces
2 cups	basmati rice
1 cup	yogurt
2 tablespoons	ginger-garlic paste
2	onions, thinly sliced
2	green chilies, slit
1 teaspoon	red chili powder
0.5 teaspoon	turmeric powder
1 teaspoon	garam masala
0.5 cup	fresh coriander leaves, chopped
0.5 cup	fresh mint leaves, chopped
0.5 cup	oil
0.5 cup	ghee
3	cloves
2	cinnamon sticks
3	green cardamoms
1	bay leaf
1 tablespoon	lemon juice
1 pinch	saffron, soaked in warm milk
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, half of the coriander and mint leaves, lemon juice, and salt. Let it sit for at least 1 hour.
3. 3 Heat oil in a heavy-bottomed pan and fry the onions until golden brown. Remove half of the onions and set aside for garnishing.
4. 4 In the same pan, add cloves, cinnamon, cardamoms, and bay leaf. Sauté for a minute until fragrant.
5. 5 Add the marinated mutton to the pan and cook on medium heat until the meat is tender and the oil separates.
6. 6 Meanwhile, bring a large pot of water to a boil. Add salt and the soaked rice. Cook until the rice is 70% cooked, then drain the water.
7. 7 Layer the cooked mutton at the bottom of a heavy-bottomed pot. Spread the partially cooked rice over the mutton.
8. 8 Sprinkle the reserved fried onions, remaining coriander and mint leaves, saffron milk, and ghee over the rice.
9. 9 Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes.
10. 10 Turn off the heat and let it rest for 10 minutes before serving.
11. 11 Gently mix the biryani before serving hot.