Hyderabadi Mutton Biryani

Instructions

1. 1

   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.

3. 3

   Add ginger-garlic paste and green chilies to the pot. Sauté for a couple of minutes until the raw smell disappears.

4. 4

   Add 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. Mix well to coat the mutton with the spices.

6. 6

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

7. 7

   Add 500 ml of water to the pot and bring it 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. Add the soaked rice and cook until it is 70% cooked. Drain the rice.

9. 9

   Layer the partially cooked rice over the mutton mixture in the pot. Sprinkle garam masala, mint leaves, and coriander leaves on top.

10. 10

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

11. 11

    Once done, gently fluff the biryani with a fork. Serve hot with raita or salad.