Hyderabadi Mutton Biryani

Ingredients

• Basmati Rice: 500g, soaked for 30 mins
• Mutton: 500g, on the bone
• Yogurt: 1 cup
• Fried Onions (Birista): 1 cup
• Ginger-Garlic Paste: 2 tbsp
• Green Chilies: 4-5, crushed
• Mint Leaves: 1/2 cup, chopped
• Coriander Leaves: 1/2 cup, chopped
• Lemon Juice: 2 tbsp
• Red Chili Powder: 1.5 tsp
• Turmeric Powder: 1/2 tsp
• Biryani Masala Powder: 2 tbsp
• Ghee: 1/2 cup
• Saffron: a pinch, soaked in 1/4 cup milk
• Whole Spices (bay leaf, cloves, cardamom, cinnamon): for rice
• Salt: to taste

Instructions

1. 1

   Marinate mutton with yogurt, ginger-garlic paste, chili paste, red chili powder, turmeric, biryani masala, half of the fried onions, mint, coriander, lemon juice, and salt. Mix well and let it rest for at least 4 hours or overnight.

2. 2

   In a large pot, bring water to a boil. Add salt and whole spices. Add the soaked rice and cook until it is 70% done. Drain the rice and set aside.

3. 3

   In a heavy-bottomed pot (handi), spread the marinated mutton at the bottom. Drizzle some ghee over it.

4. 4

   Layer the 70% cooked rice evenly over the mutton.

5. 5

   Sprinkle the remaining fried onions, mint leaves, coriander leaves, and drizzle the remaining ghee on top.

6. 6

   Pour the saffron-infused milk over the rice.

7. 7

   Seal the pot with a tight-fitting lid. You can use dough to seal the edges completely.

8. 8

   Cook on high heat for the first 10 minutes.

9. 9

   Then, place the pot on a tawa (griddle) and cook on low heat for 45-50 minutes (this is the "dum" process).

10. 10

    Turn off the heat and let it rest for 15-20 minutes before opening.

11. 11

    Gently fluff the biryani with a fork and serve hot with raita or salan.