Step 1
Rinse the mutton thoroughly under cold water. In a large bowl, marinate the mutton with yogurt, garlic paste, ginger paste, biryani masala, salt, and lemon juice. Mix well and let it rest for at least 1 hour or preferably overnight in the refrigerator.
Step 2
Heat cooking oil in a deep pot. Add whole spices including bay leaf, clove, black cardamom, and cinnamon stick. Sauté until fragrant. Add thinly sliced onions and cook on medium flame until golden brown and caramelized.
Step 3
Add chopped tomatoes and green chilies to the browned onions. Cook until the tomatoes are soft and oil starts to separate from the mixture.
Step 4
Add the marinated mutton into the pot. Cook on high heat for 5–7 minutes to sear the meat and lock in the flavors.
Step 5
Reduce heat to medium and cover the pot. Let the mutton cook in its own juices for 45–50 minutes or until tender. Stir occasionally and add water if needed.
Step 6
In a separate large pot, boil water with salt. Add soaked rice and cook until 70% done. Drain and set aside.
Step 7
Layer the cooked mutton in the bottom of a heavy-bottom pot. Spread half of the chopped coriander and mint leaves.
Step 8
Layer the partially cooked rice over the mutton. Add remaining mint and coriander leaves on top. Drizzle with a bit of oil or ghee for added flavor.
Step 9
Cover tightly with a lid or seal with dough to trap the steam. Cook on low flame (dum) for 25–30 minutes.
Step 10
After the dum process, let it sit for 10 minutes before opening. Gently mix the biryani layers from the sides to preserve the rice grains. Serve hot with raita or salad.
