Mutton Korma Biryani

Ingredients:

• 1 kg mutton, cut into pieces
• 2 cups basmati rice, soaked for 30 minutes
• 1 cup yogurt
• 2 large onions, thinly sliced
• 1/2 cup ghee
• 1/4 cup cooking oil
• 2 tablespoons ginger-garlic paste
• 1 cup fried onions (for garnish)
• Fresh coriander and mint leaves for garnish
• Salt to taste

Korma Paste:

• 1/2 cup cashews
• 1/4 cup desiccated coconut
• 2 tablespoons poppy seeds
• 2 tablespoons melon seeds
• 1 tablespoon fennel seeds
• 4 green cardamom pods
• 4 cloves
• 2-inch cinnamon stick

Whole Spices:

• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 2-inch cinnamon stick
• 1-star anise

Steps:

Step 1: Blend all the korma paste ingredients into a smooth paste using a little water.

Step 2: In a large pot, heat ghee and oil. Add whole spices and sliced onions. Sauté until onions are golden brown.

Step 3: Add ginger-garlic paste and sauté until the raw smell disappears.

Step 4: Add the mutton pieces and cook until browned.

Step 5: Stir in the korma paste and yogurt. Cook until the oil separates.

Step 6: Meanwhile, parboil the soaked basmati rice with salt and whole spices.

Step 7: In a large biryani pot, layer half of the partially cooked rice, followed by the mutton korma.

Step 8: Top with the remaining rice. Sprinkle fried onions, coriander, and mint leaves.

Step 9: Cover and cook on low heat for 30-40 minutes until the rice is fully cooked and infused with the flavors.

Step 10: Gently mix the layers before serving.

Present the Mutton Korma Biryani adorned with fried onions and fresh herbs for a grand and aromatic dining experience reminiscent of royal feasts.