- Heat oil in a medium sized vessel at medium heat.
- Add the spices and stir for a few seconds until they become fragrant.
- Stir in yoghurt and mix for a minute.
- Add the sliced onion and cook until it turns golden.
- Stir in ginger garlic paste and cook for a minute.
- Add 2 tbsp mint leaves and 2 tbsp chopped cilantro.
- Mix the contents well and sauté for another minute.
- Add the mutton pieces and cook for a solid 3 to 4 minutes.
- Stir in the sliced onion, tomato pieces and add a bit of salt to taste.
- Add the remaining cilantro and mint leaves.
- Pour 1 cup of hot water.
- Cover the vessel and cook for 45 minutes until the mutton is done and the oil is resting on the top.
- Cook rice according to the instructions.
- Add the mutton gravy to the rice, top with cilantro and minute.
- Heat the vessel on medium heat for about 15 minutes.
- Mix the biryani and serve hot.
Although biryani is very popular in India, its origins are entirely unknown. The word ‘biryani’ itself comes for the Persian word ‘birinj’ which suggests that it could have Persian roots instead.