Mutton Biryani - Aromatic Indian Mutton Rice

Wash and soak the basmati rice in cold water for 30 minutes. Drain and set aside.

Heat the cooking oil in a heavy-bottomed pot over medium heat. Add all the whole spices (bay leaves, black cardamom, green cardamom, cinnamon stick, cloves, star anise, mace blades, cumin seeds) and sauté until fragrant, about 1-2 minutes.

Add the sliced onions and cook until golden brown and caramelized, approximately 15-20 minutes.

Stir in the ginger-garlic paste and green chilies; sauté for 2-3 minutes until raw smell disappears.

Add chopped tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook until tomatoes soften and oil starts to separate, about 5-7 minutes.

Add the mutton pieces and salt; cook on high heat for 5 minutes, stirring occasionally.

Lower the heat to medium, add the whisked yogurt, half of the chopped coriander and mint leaves, and lemon juice. Mix well and cook covered for 30-35 minutes or until mutton is tender. Stir occasionally, adding a bit of water if necessary to avoid sticking.

In a separate large pot, bring 600 ml of water to a boil with 1 teaspoon salt. Add the soaked and drained basmati rice and cook until 70% done (about 6-7 minutes). Drain and set aside.

Once the mutton is tender, spread the partially cooked rice evenly over the mutton mixture in the pot. Sprinkle the remaining coriander and mint leaves on top. Drizzle ghee over the rice.

Cover the pot with a tight-fitting lid or seal with dough to trap the steam. Cook on very low heat (dum) for 25-30 minutes to let the flavors meld and finish cooking the rice and mutton.

Turn off the heat and let the biryani rest covered for 10 minutes before gently fluffing and serving.