Mutton Biryani

Wash the Mutton, bone-in thoroughly and pat dry. In a large bowl, combine the Mutton, bone-in with Plain yogurt, Ginger-garlic paste, finely chopped Green chili, Turmeric powder, Red chili powder, Coriander powder, half of the Garam masala, half of the Fresh cilantro, half of the Fresh mint leaves, Lemon juice, and 10 grams of Salt. Mix well and marinate for at least 4 hours, or preferably overnight in the refrigerator.

Thinly slice 200 grams of Onions. Heat 50 grams of Ghee in a heavy-bottomed pan. Fry the sliced Onions until deeply golden brown and crispy (birista). Remove with a slotted spoon and set aside on paper towels.

Wash the Basmati rice thoroughly and soak in water for 30 minutes. Drain the Basmati rice completely.