Name: Hyderabadi Mutton Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Mughlai
Ingredients: 600 grams Mutton; 2 cups Basmati Rice; 0.75 cups Yogurt; 3 pieces Onion; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1 tbsp Garam Masala; 0.5 cups Mint Leaves; 4 tbsp Ghee; 10 strands Saffron; 1.75 tsp Salt

Step-by-Step Instructions

Marinate mutton with yogurt, ginger paste, garlic paste, garam masala, and salt for at least 2 hours.

Parboil basmati rice with whole spices and salt until 70% cooked; drain.

Slice and deep-fry onions in ghee until deeply browned and crisp.

In a heavy-bottomed pot, layer the raw marinated mutton at the base, top with parboiled rice, fried onions, mint leaves, ghee, and saffron soaked in warm milk.

Seal pot tightly with dough or foil and slow-cook on dum over very low heat for 45 minutes.

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