Hyderabadi Mutton Biryani
The legendary dum-cooked Mughlai masterpiece of tender marinated mutton layered with aromatic basmati rice, fried onions, and saffron milk.
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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