2 cups Basmati rice, soaked for 30 minutes and drained
1 large onion & 1/2 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder & turmeric powder
1 teaspoon biryani masala & garam masala
A handful of chopped mint leaves & cilantro leaves
3 cups water or mutton broth & Salt to taste
4 tablespoons vegetable oil or ghee (clarified butter)
In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, garam masala, and salt. Add the mutton pieces to the marinade and coat them well. Let them marinate for at least 30 minutes for quick marination.
In a large pot, bring 4 cups of water to a boil. Add the soaked and drained Basmati rice and cook until it's 70% cooked (it should have a slight bite to it). Drain the water and set the parboiled rice aside.
In a separate deep pan or pot, heat vegetable oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the marinated mutton to the pan and cook it on medium-high heat until it's seared and sealed.
In the same pan with the partially cooked mutton, add a layer of half of the parboiled rice.
Sprinkle some chopped mint and cilantro over the rice. Add a little ghee or oil.
Add the remaining rice as the next layer. Again, sprinkle mint, cilantro, and ghee on top.
Cover the pan with a tight-fitting lid to trap the steam and flavors. You can also use aluminum foil to seal the pan tightly.
Reduce the heat to low and cook the biryani on "Dum" for about 15-20 minutes, allowing the rice and mutton to cook together and absorb the flavors.
Once the Dum cooking is complete, gently fluff the biryani with a fork to mix the layers.
Serve the Quick Mutton Biryani hot with raita, salad, and your favorite side dishes.