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Here’s a delicious mutton biryani recipe for you to enjoy!
### **Ingredients:**
#### For the Mutton Marinade:
– 500g mutton pieces (bone-in preferred)
– 1 cup yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon cumin powder
– Salt to taste
– 1 tablespoon lemon juice
#### For the Rice:
– 2 cups basmati rice
– 3-4 cloves
– 2-3 cardamom pods
– 1-inch cinnamon stick
– 1 bay leaf
– 4 cups water
– Salt to taste
#### For the Biryani:
– 2 large onions, thinly sliced
– 2-3 green chilies, slit
– 1 tablespoon ginger-garlic paste
– 1 large tomato, chopped
– 1/2 cup fresh coriander leaves, chopped
– 1/2 cup fresh mint leaves, chopped
– 1 teaspoon garam masala
– 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk (optional)
– 3-4 tablespoons ghee or oil
– Fried onions (for garnish)
– Fresh coriander and mint leaves (for garnish)
### **Instructions:**
#### 1. **Marinate the Mutton:**
– In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, and lemon juice.
– Cover and let it marinate for at least 2-3 hours or overnight in the refrigerator for best results.
#### 2. **Prepare the Rice:**
– Rinse the basmati rice under cold water until the water runs clear.
– In a large pot, bring 4 cups of water to a boil. Add cloves, cardamom pods, cinnamon stick, bay leaf, and salt.
– Add the rinsed rice and cook until it’s 70-80% done (it should still have a bite to it). Drain the rice and set aside.
#### 3. **Cook the Mutton:**
– Heat ghee or oil in a large, heavy-bottomed pan. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
– Add green chilies and ginger-garlic paste to the remaining onions in the pan and sauté until the raw smell disappears.
– Add chopped tomatoes and cook until they soften and o