Hyderabadi Gosht Dum Biryani

 :

 For Marination:

500 grams mutton or lamb, cut into pieces
250 grams curd (Dahi)
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt

 For Biryani Rice:

500 grams Basmati rice, soaked for 30 minutes
Water for boiling
Whole spices (bay leaves, cardamom, cinnamon, cloves)

 For Biryani Masala:

2 large onions, thinly sliced and fried until golden brown
130 grams chopped mint leaves
130 grams chopped coriander leaves
70 grams fried onions for garnish

 For Layering:

Ghee (clarified butter)
Saffron strands soaked in warm milk
Fried onions

 Instructions:

1. **Marinate the Mutton:**
   In a bowl, mix mutton pieces with Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt. Allow it to marinate for at least 2 hours or overnight.

2. **Cook the Biryani Rice:**
   Boil the soaked Basmati rice in a large pot of water with whole spices until it is 70-80% cooked. Drain the water.

3. **Prepare Biryani Masala:**
   In a large mixing bowl, combine the marinated mutton, fried onions, chopped mint leaves, and chopped coriander leaves. Mix well.

4. **Layering the Biryani:**
   In a heavy-bottomed pot, spread a layer of marinated mutton mixture at the bottom.
   Add a layer of partially cooked rice on top of the mutton.
   Drizzle ghee, saffron milk, and fried onions on the rice.
   Repeat the layers until all the mutton and rice are used, finishing with a layer of rice on top.

5. **Dum Cooking (Slow Cooking):**
   Cover the pot with a tight-fitting lid or seal it with aluminum foil.
   Cook on low heat (dum) for about 2025 minutes to allow the flavors to meld and the rice to fully cook.

6. **Serve:**
   Gently fluff the biryani with a fork.
   Garnish with additional fried onions and fresh coriander leaves.
   Serve the Hyderabadi Gosht Dum Biryani hot with raita or salan (gravy).

Enjoy the rich and aromatic flavors of this Hyderabadi delicacy!