Pudina mutton biryani Recipe

Cooking Directions

• STEP 1.Marinate the mutton with yogurt, ginger-garlic paste, mint leaves, and spices for at least 2 hours.
• STEP 2.Heat oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for garnishing.
• STEP 3.Add the marinated mutton to the pot and cook until it is tender and the flavors are well blended.
• STEP 4.In a separate pot, parboil the basmati rice with whole spices until it is 70% cooked. Drain the rice and layer it over the cooked mutton.
• STEP 5.Sprinkle saffron-infused milk, fried onions, and mint leaves over the rice. Cover the pot and cook on low heat until the rice is fully cooked and the flavors are infused.
• STEP 6.Gently mix the rice and mutton together before serving. Garnish with more fried onions and mint leaves.
• STEP 7.Serve the pudina mutton biryani hot with raita or salan.

Cooking Tips

• Make sure to marinate the mutton for at least 2 hours to allow the flavors to penetrate the meat.
• Parboiling the rice ensures that it cooks evenly and doesn't become mushy.
• You can add a few drops of rose water or kewra water for an extra aromatic touch.
• For a spicier biryani, you can add green chilies or red chili powder to the marinade.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the pudina mutton biryani with raita, salan, or a side of yogurt for a complete meal.