Mutton Biryani - Fragrant Layered Rice Dish

Ingredients

• 2 pounds mutton
• 3 cups basmati rice
• 2 medium onion
• 1 cup yogurt
• 1 teaspoon saffron
• 1 cup mint leaves
• 1 cup coriander leaves
• 2 teaspoons garam masala
• 2 tablespoons ginger-garlic paste
• 3 whole green chilies
• 1 tablespoon whole spices (bay leaf, cardamom, cloves)
• 1 cup vegetable oil
• 6 cups water
• 2 teaspoons salt
• 2 tablespoons lemon juice

Instructions

1. 1

   Soak the basmati rice in water for at least 30 minutes, then drain.

2. 2

   In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, garam masala, lemon juice, and salt. Let it marinate for at least 1 hour, preferably overnight.

3. 3

   Heat vegetable oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 10-12 minutes.

4. 4

   Add the marinated mutton to the pot and cook for about 15-20 minutes, stirring occasionally, until the mutton is browned.

5. 5

   Add whole spices (bay leaf, cardamom, cloves) and green chilies to the pot. Stir well and cook for another 5 minutes.

6. 6

   Add 6 cups of water to the pot and bring to a boil. Cover and simmer for 45 minutes, or until the mutton is tender.

7. 7

   While the mutton cooks, bring a large pot of salted water to a boil. Add the soaked and drained basmati rice and cook until it is 70% done, about 5-6 minutes. Drain the rice.

8. 8

   Once the mutton is tender, layer half of the partially cooked rice over the mutton in the pot. Sprinkle half of the saffron (soaked in 2 tablespoons of warm water), mint leaves, and coriander leaves.

9. 9

   Add the remaining rice on top and finish with the remaining saffron, mint, and coriander. Cover the pot with a tight-fitting lid.

10. 10

    Reduce the heat to low and cook for an additional 25-30 minutes, allowing the flavors to meld and the rice to finish cooking.

11. 11

    Turn off the heat and let the biryani rest for 10 minutes before serving. Gently fluff with a fork and serve hot.