Mutton biriyani

 Making mutton biryani involves a combination of tender mutton, aromatic spices, and flavorful basmati rice. Here's a step-by-step recipe for a classic mutton biryani:

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Ingredients

For the Mutton Marinade:

• 500g mutton (goat or lamb, cut into pieces)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 2-3 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp salt

For Cooking Mutton:

• 3 tbsp oil or ghee
• 2 medium onions (thinly sliced)
• 2 medium tomatoes (chopped)
• 2 green chilies (slit)
• 1 tbsp biryani masala powder (optional)
• 1/2 cup fresh coriander leaves (chopped)
• 1/4 cup fresh mint leaves (chopped)

For Layering:

• A few strands of saffron (soaked in 3 tbsp warm milk)
• 2 tbsp fried onions (optional)
• 2 tbsp ghee or butter

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Steps to Prepare

1. Marinate the Mutton:

1. In a large bowl, mix the mutton with yogurt, ginger-garlic paste, turmeric powder, chili powder, coriander powder, garam masala, lemon juice, and salt.
2. Cover and let it marinate for at least 1-2 hours (overnight for best results).

2. Cook the Rice:

1. Boil 4 cups of water with cardamom, cloves, cinnamon, bay leaf, and salt.
2. Add soaked basmati rice and cook until it's 70-80% done (grains should still have a bite). Drain and set aside.

3. Cook the Mutton:

1. Heat oil or ghee in a deep pan. Add sliced onions and fry until golden brown.
2. Add tomatoes and green chilies. Cook until the tomatoes turn mushy.
3. Add the marinated mutton and cook on medium heat for 10-15 minutes.
4. Cover and cook on low heat until the mutton is tender (add a little water if needed).
5. Mix in biryani masala, coriander leaves, and mint leaves.

4. Layering the Biryani:

1. In a heavy-bottomed pan, start layering. Begin with a layer of cooked mutton, then add a layer of partially cooked rice. Repeat until both are used up.
2. Drizzle saffron milk, fried onions, and ghee on the top layer.

5. Dum Cooking (Final Step):

1. Cover the pan with a tight-fitting lid. Seal the edges with dough or foil to trap the steam.
2. Cook on low heat for 20-30 minutes. Alternatively, place the pan over a hot tava/griddle to prevent burning.

6. Serve:

Gently mix before serving. Serve hot with raita, boiled eggs, or salad.

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Enjoy your aromatic and delicious mutton biryani! Let me know if you'd like variations or additional tips! 

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