Layered basmati rice with fragrant spices.
Mix mutton with yogurt, ginger-garlic, biryani masala, half the fried onions, mint and coriander. Rest 2 hours, ideally overnight.
Boil water with whole spices and salt. Add soaked rice and cook just till 70% done. Drain.
Spread marinated mutton at the bottom of a heavy pot. Layer rice over it, then fried onions, mint, coriander, saffron milk and ghee.
Seal with foil or dough. Cook on high 5 minutes, then lowest flame on a tawa for 35 minutes. Rest 10 minutes before opening.
Rich, creamy & everyone's all-time favourite.
Coconut milk-based curry with fresh catch.
Yellow lentils tempered with ghee and spices.
