Viral Mutton Biryani: Bringing Restaurant-Quality Flavor to Your Kitchen

Here's a delicious recipe for Mutton Biryani, a fragrant and flavorful rice dish with tender mutton cooked in aromatic spices.

Ingredients:
For Marination:

500g mutton (bone-in pieces)
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp lemon juice
Salt to taste
For the Biryani:

2 cups basmati rice
3 tbsp ghee or oil
2 large onions, thinly sliced
2-3 green cardamoms
3-4 cloves
1-inch cinnamon stick
2 bay leaves
1/2 tsp cumin seeds
1/4 tsp saffron strands (optional, soaked in warm milk)
2-3 tbsp chopped mint leaves
2-3 tbsp chopped coriander leaves
1/2 tsp garam masala (optional, for extra flavor)
4 cups water
Salt to taste
Method:
Step 1: Marinate the Mutton

In a large bowl, mix all the ingredients for marinating the mutton.
Add the mutton pieces and coat them well with the marinade.
Cover and let it marinate for at least 2 hours (preferably overnight for better flavor).
Step 2: Cook the Rice

Wash and soak the basmati rice for about 30 minutes.
In a large pot, bring 4 cups of water to a boil. Add salt, a few whole cardamoms, bay leaves, and a small cinnamon stick.
Add the soaked rice and cook until it’s 70-80% cooked (the grains should still be firm). Drain the rice and set aside.
Step 3: Prepare the Mutton Gravy

Heat 2 tbsp of ghee or oil in a large, heavy-bottomed pan or pressure cooker.
Add the sliced onions and fry until golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
In the remaining onions, add the ginger-garlic paste, whole spices (cardamoms, cloves, cinnamon, bay leaves, cumin seeds), and sauté for a minute.
Add the marinated mutton to the pot and cook on medium heat for about 15-20 minutes, stirring occasionally, until the mutton is browned.
Add a bit of water (around 1 cup) and cover the pot. If using a pressure cooker, cook for 1-2 whistles on medium heat until the mutton is tender (about 20 minutes).
Once cooked, check for salt and adjust seasoning if needed.
Step 4: Layer the Biryani

In a large pot, start layering the biryani: first a layer of cooked mutton, then a layer of rice.
Sprinkle some fried onions, chopped mint, coriander leaves, and a little saffron milk (optional) on top of the rice.
Repeat the layers until all the rice and mutton are used up, finishing with a rice layer on top.
Step 5: Dum Cooking (Slow Cooking)

Cover the pot tightly with a lid or seal it with dough (optional) to ensure no steam escapes.
Cook the biryani on low heat for about 20-30 minutes to allow the flavors to meld together (this step is called "dum").
Alternatively, you can cook it in a preheated oven at 180°C (350°F) for 20-30 minutes.
Step 6: Serving

Once done, gently fluff the biryani with a fork.
Serve hot with raita, salad, or boiled eggs on the side.
Enjoy your delicious homemade mutton

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