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Mutton Biryani Festive is a treasured Indian confection that brings sweetness and joy to every celebration. This traditional dessert is lovingly prepared for family festivals, religious occasions, and special moments.
Soak basmati rice in cold water for 30 minutes, then drain and set aside.
In a heavy-bottomed pot, heat half the ghee or oil over medium heat and fry sliced onions until golden brown. Remove half the fried onions for garnishing.
Add ginger-garlic paste to the pot; sauté for 2 minutes, then add mutton pieces. Cook on high heat for 5 minutes, stirring to brown the meat.
Add chopped tomatoes, biryani masala powder, cloves, cardamom, cinnamon sticks, bay leaves, and salt. Mix well. Stir in the yogurt, cook covered on low heat for 40 minutes, or until the mutton is tender.
In a separate large pot, bring water to a boil with a pinch of salt. Add drained rice and cook until 80% done (the grains should still have a bite). Drain and set aside.
Layer half the par-cooked rice over the mutton gravy, sprinkle with half the cilantro, mint, and reserved fried onions. Repeat layers with remaining rice and garnishes.
Drizzle remaining ghee and saffron-milk mixture over the top. Cover the pot tightly with foil or a dough seal, then the lid. Cook on the lowest heat (dum) for 30 minutes, allowing steam to finish cooking and infuse flavors.
Let rest for 10 minutes before opening. Gently fluff the biryani with a fork to combine layers without breaking the rice. Serve hot.
