Preparation Time: 30 minutes
Marinate the mutton: In a bowl, combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, salt, lemon juice, and oil. Mix well and marinate for at least 1-2 hours (or overnight for best results). Prepare the rice: Rinse the basmati rice in water until the water runs clear. Soak the rice for 30 minutes, then drain.
Cook the onions: In a large pot, heat oil and ghee. Add thinly sliced onions and sauté until they turn golden brown. Remove half of the onions for garnishing later.
Add spices and marinated mutton: In the same pot, add whole spices (bay leaves, cinnamon stick, cloves, cardamom) to the oil. Sauté for a minute until fragrant. Add the marinated mutton and slit green chilies. Cook on medium heat until the mutton is browned and tender (about 15-20 minutes). Add water: Once the mutton is tender, add enough water to cover the meat (about 1.5-2 cups, depending on the quantity of mutton) and bring it to a boil. Simmer for about 15-20 minutes. Cook the rice: In a separate pot, boil water with a little salt. Add the soaked and drained basmati rice and cook until the rice is 70% cooked (it should still have a bite). Drain and set aside. Layer the biryani: Once the mutton is cooked and the gravy is slightly thick, layer the partially cooked rice over the mutton. Spread it evenly. Sprinkle the reserved fried onions, fresh coriander leaves, and mint leaves over the top. Dum cooking: Cover the pot with a tight lid (you can seal the edges with dough or a kitchen towel to trap steam) and cook on low heat for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking. Serve: Gently fluff the biryani with a fork and serve hot with raita (yogurt sauce) or salad
