Ingredients

• 1 kg mutton (goat meat), bone-in
• 3 tbsp oil or ghee
• 2 bay leaves
• 4 green cardamom
• 4 cloves
• 1 inch cinnamon stick

• 1 cup thick yogurt (curd)
• 2 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• ½ cup fried onions (birista)
• Handful of mint leaves, chopped
• Handful of coriander leaves, chopped
• Juice of 1 lemon

• 3 cups basmati rice
• Water for boiling
• 2 bay leaves
• 4 cloves
• 2 green cardamom
• Salt to taste

• ¼ cup warm milk with saffron strands
• 2 tbsp ghee

Instructions

1. Ingredients : Raw mutton, basmati rice, whole spices, yogurt, mint, coriander arranged neatly on wooden surface
2. Marinate the Mutton: Mix yogurt, ginger-garlic paste, spices, fried onions, herbs, lemon juice, and salt. Coat mutton well and marinate for at least 4 hours or overnight.
3. Cook the Mutton: Heat oil or ghee in a heavy-bottom pan. Add whole spices and marinated mutton. Cook until oil separates and mutton is about 80% cooked.
4. Prepare the Rice: Wash and soak basmati rice for 30 minutes. Boil with whole spices and salt until rice is 70% cooked. Drain immediately.
5. Layer the Biryani: Spread cooked mutton evenly in a heavy pot. Layer partially cooked rice over it. Drizzle saffron milk and ghee evenly.
6. Dum Cooking: Seal the pot tightly with foil or dough. Cook on very low heat for 35–40 minutes to allow flavours to merge.
7. Serve: Rest for 10 minutes before opening. Gently fluff the biryani and serve hot.

Why You’ll Love This Recipe

• Authentic dum-style biryani
• Tender, juicy mutton
• Perfectly separated rice grains
• Rich aroma without excess spice
• Ideal for celebrations

Common Mistakes

• Overcooking rice
• Skipping marination
• Using high heat during dum
• Adding too much water

Variations

Hyderabadi: Raw marinated mutton (kacchi style).
Lucknowi: Lighter spices with kewra water.
Spicy: Add green chilli paste to marinade.

Personal Note

This biryani reminds me that good food cannot be rushed. Every time I make it, the aroma during dum cooking fills the house and builds anticipation. Patience is truly the secret ingredient.