How To Make Mutton Birayani Hurry!

Here's a quick recipe for making mutton biryani: Ingredients: 1 lb mutton or lamb, cut into small pieces 2 cups basmati rice 2 cups water or lamb broth 2 medium onions, finely chopped 2 tablespoons ghee or oil 2 teaspoons ginger-garlic paste 2 tomatoes, finely chopped 1 teaspoon turmeric powder 2 teaspoons coriander powder 2 teaspoons cumin powder 1 teaspoon red chili powder (optional) Salt to taste 1/2 cup yogurt 2 cups lamb broth or water 1/2 cup peas (optional) 1/4 cup chopped cilantro 1/4 cup chopped mint 2 green chilies, finely chopped 2 cups lamb broth or water Instructions: Rinse the rice in water until the water runs clear. Soak the rice in water for at least 30 minutes. Heat the ghee or oil in a pan over medium heat. Add the onions and sauté until they are golden brown. Add the ginger-garlic paste and sauté for a minute. Add the tomatoes and cook until they are soft and pulpy. Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for a minute. Add the mutton or lamb and stir-fry for a few minutes until the meat is browned. Add the yogurt and stir well. Add the peas and cook for a few minutes. Add 2 cups of lamb broth or water and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes or until the meat is tender. Drain the soaked rice and add it to the pan. Stir gently, add 2 cups of lamb broth or water and bring it to a boil. Reduce heat to low, and cover the pan with a tight-fitting lid. Cook on low heat for 15 minutes or until the rice is cooked and the water is absorbed. Turn off the heat and let the biryani sit covered for another 10 minutes. Garnish with cilantro, mint, and green chilies. Serve your mutton biryani with some raita or chutney on the side and enjoy! Note: Cooking time for the mutton may vary based on the cut of the meat