Mutton Biryani

Instructions

1. Marinate mutton with yogurt, ginger-garlic paste, biryani masala, mint, coriander, and salt for 2 hours.
2. Fry sliced onions in ghee until deep golden brown. Reserve half for layering.
3. Add marinated mutton to the remaining onions. Cook covered on low heat until tender (about 45 min).
4. Parboil rice with whole spices and salt until 70% cooked. Drain.
5. Layer parboiled rice over the cooked mutton in a heavy-bottomed pot.
6. Top with fried onions, saffron milk, and dots of ghee.
7. Cover with tight-fitting lid or seal with dough. Cook on dum (very low heat) for 25 minutes.
8. Gently mix layers while serving. Serve with raita and mirchi ka salan.