Mutton Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the remaining oil to the pot, then add the garlic, ginger, and green chilies. Sauté for a minute until fragrant.

4. 4

   Add the mutton pieces to the pot and cook until they are browned on all sides.

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

6. 6

   Add the chopped tomatoes and yogurt to the pot. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

7. 7

   Add 2 cups of water to the pot and bring to a boil. Cover and simmer on low heat until the mutton is tender.

8. 8

   In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked, then drain.

9. 9

   Layer the partially cooked rice over the mutton mixture. Sprinkle the reserved fried onions, fresh coriander, and mint over the top.

10. 10

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the steam to finish cooking the rice.

11. 11

    Once done, gently fluff the biryani with a fork and serve hot.