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#eidbiryani #asmr #biryani #muttonbiryani #eidspecial #eidmubarak Eid Special Mutton Biryani Recipe:- Ingredients: For Cooking Mutton in a Cooker: 1 kg mutton nalli (bone marrow cuts) 4 tbsp oil or ghee 3 bay leaves 4 cloves 4 green cardamoms 2-inch cinnamon stick 2 Star Anise 4 Onions (sliced) 2 tbsp ginger-garlic paste 7 green chilies (slit) ½ cup mint leaves (chopped) ½ cup coriander leaves (chopped) 4 tomatoes (chopped) 1 cup curd (yogurt) 2 tsp red chili powder 1 tbsp coriander powder 2 tsp Biryani Masala 1 tbsp garam masala Salt to taste 2 cups water For Rice: 1 kg basmati rice (soaked for 30 minutes) 10 cups of water 1 tbsp salt 1 tsp shah jeera (caraway seeds) 2 bay leaves For Dum Layering: ½ cup mint leaves (chopped) ½ cup coriander leaves (chopped) 2 tbsp ghee Instructions: Step 1: Cooking Mutton in a Pressure Cooker Heat oil/ghee in a pressure cooker. Add bay leaves, cloves, cardamoms, cinnamon, and black cardamom. Sauté for 30 seconds. Add sliced onions and fry until golden brown. Add ginger-garlic paste and green chilies, sauté for 1-2 minutes. Add tomatoes, curd, turmeric, chili powder, black pepper, coriander powder, garam masala, and salt. Cook until the oil separates. Add mutton nalli pieces and mix well. Pour 2 cups of water, cover the lid, and cook on medium heat for 5-6 whistles (or until the meat is tender). Once done, release the pressure and check if the mutton is soft. If needed, cook for another 1-2 whistles. Step 2: Cook the Rice Separately Boil 10 cups of water with salt, bay leaves, and shah jeera. Add soaked rice and cook until 70% done. Drain and keep aside. Step 3: Layering for Dum Cooking In a heavy-bottomed pot, spread a layer of half the cooked mutton Gravy. Drizzle ghee and mint leaves over the top. Step 4: Dum Cooking Cover the pot with a tight lid (seal with dough for better results). Cook on low heat for 25-30 minutes (place a tawa under the pot to prevent burning). Let it rest for 10 minutes before opening. Serving: Gently mix the biryani, ensuring the Mutton pieces stay intact, and serve hot with raita and salad.

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