Recipe for making delicious mutton biryani

Ingredients:

For the Marinade:

500g mutton, cut into pieces
1 cup yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt, to taste
For the Rice:

2 cups basmati rice, soaked for 30 minutes and drained
4-5 cups water
Whole spices (bay leaf, cinnamon stick, cloves, cardamom pods)
For the Biryani:

2 large onions, thinly sliced
​​2-3 tomatoes, chopped
2-3 green chilies, slit
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
1/2 teaspoon garam masala
Saffron strands soaked in warm milk
Ghee or oil
Fried onions (for garnishing)
Instructions:

Marinate the Mutton:

In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt.
Add the mutton pieces to the marinade and coat them well
.

In a large pot, bring water to a boil. Add the soaked and drained rice along with the whole spices.
Cook the rice until it's about 70% cooked
.

In a heavy-bottomed pot, heat ghee or oil. Add the sliced ​​onions and sauté until golden brown. Remove half of the fried onions for garnishing later. Add
the marinated mutton to the pot and cook until the meat is browned and cooked through.
Add the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil starts to separate.
Layer the partially cooked rice over the mutton mixture in the pot.
Layering and Dum Cooking:

Sprinkle garam masala, saffron milk, and the remaining fried onions over the rice.
Cover the pot with a tight-fitting lid. You can also seal the edges of the pot with dough to trap the steam.
Place the pot on low heat and cook for about 20-25 minutes. This allows the flavors to meld together and the rice to finish cooking through steam.
Serve:

Gently fluff the biryani with a fork  to mix the layers before serving.
Serve the mutton biryani hot with raita or salad.
Enjoy your homemade mutton biryani! Dietary restrictions, feel free to adjust the recipe accordingly.