Kozhikodan Mutton Biryani

1.Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Refrigerate for at least 2 hours.

2.In a pan, heat ghee and oil. Add sliced onions and cook until golden brown. Add tomatoes, green chilies, mint, coriander leaves, biryani masala powder, and garam masala. Cook until tomatoes are soft.

3.Boil water in a large pot. Add soaked rice and whole spices. Cook until the rice is 70% done. Strain and set aside.

4.In a heavy-bottomed pan, layer the marinated mutton at the bottom. Top with half of the cooked masala and fried onions. Add a layer of parboiled rice. Sprinkle ghee, saffron milk, fried onions, garam masala, coriander leaves, and mint leaves. Repeat the layers.

5.Cover with a tight-fitting lid. Cook on low heat for 30-40 minutes until the mutton is tender and rice is fully cooked. Serve hot with raita and pickle.