Dum Mutton Biryani

• 500 g Mutton (with bone)
• ¾ cup Thick Curd
• 1½ tbsp Ginger-Garlic Paste
• 1 tsp Red Chilli Powder
• ½ tsp Turmeric
• 1 tsp Garam Masala
• Salt to taste
• Lemon Juice
• Chopped Mint & Coriander 

• 1½ cups Basmati Rice (soaked)
• 2 Onions (sliced)
• 1 Tomato (chopped)
• 1 tsp Biryani Masala (optional)
• 2 tbsp Oil + 1 tbsp Ghee
• Whole Spices (Bay Leaf, Cardamom, Clove, Cinnamon)
• 2¼ cups Water or Mutton Stock 

1. Pressure Cook Mutton (Optional Step): 
For softer texture, pressure cook marinated mutton for 2 whistles before layering. 

2. Cook Base: 
Heat Avanti Pot with oil and ghee. Sauté whole spices, then onions till crisp golden. Add tomatoes and sauté well. 

3. Add Mutton: 
Add marinated mutton and cook until lightly browned. Add little water and cook covered for 20–30 mins (if not pressure cooked). 

4. Layer & Cook Dum: 
Spread rice on top. Add stock or hot water. Drizzle saffron milk (optional). Seal lid tightly. 

5. Low Flame Dum: 
Cook 10 mins on medium, then 25–30 mins on low heat till rice is cooked and aroma is deep.