Mutton and Egg Biryani

Instructions

Step 1. Wash the basmati rice and soak it in water for 30 minutes.

Step 2. In a large bowl, combine mutton, yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, and salt. Marinate for at least 1 hour.

Step 3. Heat oil or ghee in a large pot and fry the sliced onions until golden brown. Remove half for garnish.

Step 4. Add tomatoes and green chilies to the pot and cook until softened.

Step 5. Add the marinated mutton and cook over medium heat until browned.

Step 6. Cover and simmer for 45–60 minutes, or until the mutton becomes tender.

Step 7. Meanwhile, boil the soaked rice with bay leaves, cardamom, cloves, cinnamon, and salt until it is about 70% cooked. Drain well.

Step 8. Layer half of the rice over the cooked mutton.

Step 9. Sprinkle half of the cilantro, mint, fried onions, and biryani masala over the rice.

Step 10. Arrange the boiled eggs over the layer.

Step 11. Top with the remaining rice and garnish with the remaining herbs, fried onions, and saffron milk.

Step 12. Cover tightly and cook on very low heat for 20–25 minutes to allow the flavors to blend.

Step 13. Let the biryani rest for 10 minutes before gently fluffing the rice.

Step 14. Serve hot with raita, salad, or pickle.

Storage and Reheating Tips

Store leftover biryani in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave with a splash of water to keep the rice moist.

For larger portions, reheat covered in a 325°F (165°C) oven until heated through.

Biryani can be frozen for up to 2 months in freezer-safe containers.

Thaw overnight in the refrigerator before reheating for the best texture and flavor.