Mutton Biryani

Ingredients

• •500 grams mutton, cut into chunks
• •2 cups basmati rice
• •2 large onions, thinly sliced
• •1 cup yogurt
• •4 tablespoons ghee or oil
• •2 tablespoons ginger-garlic paste
• •2 green chilies, chopped
• •1 tablespoon cumin seeds
• •4-5 green cardamom pods
• •2 bay leaves
• •1 teaspoon salt
• •3 cups water

Directions

1. 1Soak basmati rice in water for 30 minutes, then drain.
2. 2Heat ghee in a heavy-bottomed pot and fry onions until golden brown, then remove and set aside half for garnish.
3. 3In the same pot, add ginger-garlic paste and green chilies, then add mutton and cook on high heat for 2 minutes.
4. 4Mix yogurt with salt and add to the mutton, then cook covered on medium heat for 15-20 minutes until mutton is partially cooked.
5. 5In a separate pot, boil water with cumin seeds, cardamom pods, and bay leaves, then add soaked rice and cook until 70% done, then drain.
6. 6Layer the partially cooked mutton mixture at the bottom of the biryani pot, then layer the parboiled rice on top, and sprinkle reserved fried onions.
7. 7Cover the pot with aluminum foil, then place the lid on top and cook on high heat for 2-3 minutes until steam forms.
8. 8Reduce heat to low and cook for 45 minutes undisturbed, then turn off heat and let it rest for 5 minutes before opening.
9. 9Gently mix the biryani with a fork and serve hot, garnished with remaining fried onions and fresh cilantro.

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