Flavorful rice layered with melt in mouth mutton.. Watch this video to find out how to make this recipe. MUTTON BIRYANIIngredients800 grams mutton, cut into 1½ inch pieces on the bone1½ cups Basmati rice, soaked for 20 minutes and drained tablespoon raw papaya pasteSalt to taste1 tablespoon ginger-garlic paste1½ tablespoons ghee + for drizzling2 black cardamoms4-5 cloves5-6 green cardamoms1 inch cinnamon1 blade mace (javitri)2 medium onions, sliced¼ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon biryani masala + for sprinkling6-7 fresh coriander sprigs 4-5 fresh mint sprigs + for garnishing 1 inch ginger, cut into thin strips1 cup yogurt2-3 tablespoons milkFew saffron strands¼ cup browned onions + for garnishing3-4 fresh mint leavesMethod1. Put mutton pieces in a bowl. Add raw papaya paste and salt, mix well and refrigerate to marinate overnight.2. Heat 3-4 cups water in a deep non-stick pan. 3. Adjust salt and add ginger-garlic paste to marinated mutton pieces.4. Heat 1½ tablespoons ghee in another deep non-stick pan. Add 1 black cardamom, cloves, 3-4 green cardamoms, broken cinnamon, mace and onions and sauté till onions turn golden brown.5. Add turmeric powder, chilli powder and 1 teaspoon biryani masala to marinated mutton pieces.6. Chop coriander sprigs and 4-5 mint sprigs, add to mutton pieces alongwith ginger strips and yogurt and mix well. Refrigerate to marinate for 1 hour.7. Add rice to the boiling water mixture, cover and cook till ½ done.8. Add marinated mutton pieces alongwith the marinade to onion mixture, mix, cover and cook on medium heat for 1-2 minutes.9. Add remaining green cardamoms, remaining black cardamom and salt to cooked rice, cover and cook for 1 minute. Drain in a colander.10. Mix together saffron strands and milk in a bowl.11. Layer the mutton mixture with cooked rice and reduce heat. Drizzle saffron milk and sprinkle some biryani masala and salt. Spread ¼ cup browned onions and drizzle some ghee on top.12. Tear mint leaves and spread on top, cover with aluminum foil and cover the pan. 13. Heat a non-stick tawa, place the pan and cook on low heat for 35-40 minutes. Switch off heat and set aside for 10 minutes.14. Serve hot garnished with some browned onions and a mint sprig.Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor