@daimah.dishes: Ingredients Mutton Marination: 1 kg mutton (goat/lamb), 1 cup yogurt, 2 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tbsp garram masala, 1 tbsp coriander powder, juice of 1 lemon, salt to taste. Rice: 3 cups Basmati rice (soaked for 30 mins), 4 green cardamoms, 2 black cardamoms, 4 cloves, 1-inch cinnamon stick, 2 bay leaves, salt. Biryani Layering & Cooking: 4 large onions (sliced & fried crisp/barista), 1/2 cup ghee or oil, 1/2 cup fresh mint leaves, 1/2 cup fresh coriander leaves, 3-4 slit green chilies, pinch of saffron soaked in 1/4 cup warm milk. Step-by-Step Instructions 1.Marinate the Mutton: Mix mutton with all marination ingredients. Cover and rest for at least 2 hours (overnight in the fridge works best for tenderness). 2.Cook the Mutton: Heat oil/ghee in a pressure cooker. Add marinated mutton and cook on high heat for 8–10 minutes until oil separates. Add 1 cup of water, seal the lid, and cook for 4–5 whistles (or until 80% tender). 3.Parboil the Rice: Boil a large pot of water with whole spices and salt (the water should taste like sea water). Add soaked rice and cook until it is 70% done (the grain should break easily but still feel firm in the center). Drain completely. 4.Layer the Biryani: In a heavy-bottomed pot, spread the cooked mutton gravy at the bottom. Sprinkle half of the fried onions, mint, coriander, and green chilies. Spread the parboiled rice evenly over the mutton layer. Top with remaining fried onions, herbs, saffron milk, and 2 tablespoons of melted ghee. 5.Dum Process (Slow Cooking): Seal the pot tightly with aluminum foil or dough, then cover with a heavy lid. Cook on low heat (on a flat tawa/griddle) for 20–25 minutes. 6.Rest & Serve: Turn off the heat and let it rest for 10 minutes before gently fluffing from the sides. Serve hot with cucumber raita. FOLLOW FOR MORE RECIPES #fyp #biryani #mutton #spicy #viral

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Sunday 23 August 2026 11:36:03 GMT