Mutton Biryani is a dish popular for its tender mutton and aromatic basmati rice. The flavours that add to its taste are readily available in every Indian kitchen. Once you get your hands on the perfect Mutton Biryani recipe, there's no looking back. You would crave to make that delicious marinade infused with an array of spices. If you're looking to try out the Mutton Biryani recipe today, we will make sure that you make it right. The perfect Mutton Biryani recipe is here for you. Choose your basmati rice and mutton wisely, as they are essential to cooking the perfect Mutton Biryani.

• 1kg mutton
• 500 gms basmati rice
• 1 tsp turmeric powder
• 1/4th cup fresh milk
• 1 tbsp biryani masala
• 4 pcs cardamom green
• Cinnamon stick
• 1 tsp lemon juice
• Cloves
• Few leaves coriander
• 4 strands saffron
• Bay leaf
• 3 large onion
• 4 tbsp ghee
• 1 tbsp lal mirch powder
• Mint leaves
• 200 gms yogurt
• 2 tbsp ginger garlic paste

• Thoroughly wash your mutton well. Now add the basmati rice to a large bowl, rinse them a few times, and keep them soaked for about half an hour, before finally draining.
• Meanwhile, create your marinade using fresh mutton with yoghurt, 2 tbsp of ginger garlic paste, 1 tsp of turmeric powder, 1 tbsp of red chilli powder, 1 tbsp of biryani masala, salt as per your taste, and a squeezed lemon.
• After mixing it well, place it in your fridge for at least a couple of hours before cooking.
• Use a deep cooking pan and add 4 tbsp of ghee to it. Once the ghee heats up, add three thinly sliced large onions and cook them until they are golden brown.
• Set aside some of the fried onions for garnishing. Add the marinade to the pan and mix it with the fried onions. Allow it to cook on medium heat for approximately 15-20 minutes.
• To cook the rice, add 2 litres of water to a fresh, deep pot. Bring it to a boil and add salt, bay leaves, cloves, green cardamoms, and a small cinnamon stick. Add the soaked rice, stir it well, and cook till 70% done.
• Drain the rice. It will have infused the flavours of the spices.
• By now, the mutton is also majorly cooked; add a layer of the partially cooked rice to the mutton pan. Garnish the top with the set-aside fried onions, chopped coriander and some mint leaves.
• Take a small bowl and mix 1/4th cup of warm milk with a few strands of saffron. In a few minutes, you will notice how the saffron has changed the colour of the milk. Mix it well, and now pour this mix over the rice.
• Cover the pot with a tight lid that doesn't allow any air to escape, or seal it with some atta dough to place it on dum.
• Let it cook on a low flame for 30-40 minutes. The mutton will now be tender, and the rice will finally be cooked.
• Mix the steaming hot biryani and serve it with refrigerated raita, or salan, and some salad. Pat yourself on the back, and grab your spoon! It's ready. Now, enjoy the recipe of Mutton Biryani.