For a flavorful mutton biryani, try this recipe:

Ingredients:

• 1 kg mutton, cleaned and cut into pieces
• 3 cups basmati rice, soaked for 30 minutes
• 4 onions, thinly sliced
• 4 tomatoes, chopped
• 1/2 cup plain yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala
• Whole spices: 2 bay leaves, 4 green cardamom, 4 cloves, 2-inch cinnamon stick
• Ghee and vegetable oil
• Salt to taste

Instructions:

1. In a large pot, boil water and cook the soaked rice until it’s 70% cooked. Drain the water and set aside.
2. In a separate pan, heat a mixture of ghee and oil. Add the whole spices and sliced onions. Sauté until the onions turn golden brown.
3. Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
4. Add mutton pieces and cook until they are browned. Add chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft.
5. Mix in yogurt, mint, and coriander leaves. Cook for a few minutes until the oil separates.
6. Layer the partially cooked rice over the mutton mixture in the pot. Sprinkle fried onions and a pinch of biryani masala.
7. Drizzle some ghee on top. Cover the pot with a tight lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors meld.

For the raita:

Ingredients:

• 1 cup yogurt
• 1 cucumber, grated
• 1/2 cup chopped mint leaves
• 1/2 teaspoon roasted cumin powder
• Salt to taste

Instructions:

1. In a bowl, whisk yogurt until smooth.
2. Add grated cucumber, chopped mint leaves, roasted cumin powder, and salt. Mix well.
3. Refrigerate for at least 30 minutes before serving.

Serve the aromatic mutton biryani hot with the refreshing cucumber mint raita. Enjoy your meal!