@the.business.afri: > Mutton biryani *_Ingredients:_* *For the mutton marinade:* 500g mutton (goat meat), cut into pieces 1 cup plain yogurt 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1–2 tsp chili powder (adjust to taste) 1 tsp garam masala Salt to taste Juice of ½ lemon *For the rice:* 2 cups basmati rice Water for boiling 2–3 cloves 2 cardamom pods 1 bay leaf Salt *For the masala:* 2 large onions (thinly sliced) 2 tomatoes (chopped) 2 tbsp cooking oil or ghee 1 tsp cumin seeds 1 cinnamon stick 2 cloves 2 cardamom pods 1 tsp biryani masala Fresh coriander (dhania), chopped Fresh mint leaves 2 green chilies (optional) *For layering:* Saffron soaked in 2 tbsp warm milk (or turmeric milk as substitute) Fried onions (optional but recommended) *Steps:* *Marinate the mutton:* * Mix mutton with yogurt, spices, ginger-garlic paste, lemon juice, and salt. * Cover and marinate for at least 1 hour (overnight is best for tenderness). *Cook the rice:* * Wash and soak rice for 20–30 minutes. * Boil water with whole spices and salt. * Add rice and cook until 70% done (still slightly firm). * Drain and set aside. *Prepare the mutton masala:* * Heat oil in a pot. * Add cumin seeds, cinnamon, cloves, and cardamom. * Add sliced onions and fry until golden brown. * Stir in tomatoes and cook until soft. * Add marinated mutton and cook on medium heat. * Cover and cook until mutton is tender (add a little water if needed). *Layer the biryani:* * In the same pot: Add a layer of cooked mutton Add a layer of rice Sprinkle coriander, mint, and fried onions * Repeat layers if needed. * Drizzle saffron milk on top. *Dum cooking (steam):* * Cover tightly (use foil or a tight lid). * Cook on low heat for 20–25 minutes. *Serving:* * Gently mix before serving. * Serve hot with raita (yogurt sauce) or kachumbari.

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Sunday 22 March 2026 14:25:19 GMT