Cooking Mode: Hyderabadi Mutton Biryani

Step 1 of 5

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

Step 2 of 5

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

Step 3 of 5

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

Step 4 of 5

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.

Step 5 of 5

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