Nothing beats the comfort of a robust, aromatic and flavour-packed mutton biryani. But, how about we make it quicker for you? Try this super decadent and rich mutton biryani which gets done quicker than you think!QUICK MUTTON BIRYANIIngredients750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, red chilli powder and turmeric powder1½ cups Daawat Biryani Basmati Rice2 tbsps oil2 medium onions, sliced1½ tbsps ginger-garlic paste 2-3 green chillies, slit + for topping2 medium tomatoes, slicedSalt to taste2 tbsps chopped fresh coriander leaves + for sprinkling¼ cup browned onions + for sprinkling + for garnish1 tsp red chilli powder¼ tsp turmeric powder1 tbsp biryani masala1 tsp caraway seeds (shahi jeera)1 black cardamom3-4 cloves2-3 green cardamoms1 inch cinnamon stick1 bay leaf5-6 fresh mint leaves + for garnish1 inch ginger, cut into thin stripsFried cashew nuts for garnishFried raisins for garnishFresh pomegranate pearls for garnishTo serveCucumber slicesTomato slicesPapadsBeetroot raita to serveMethod1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.1. Add sufficient water and soak for 20-25 minutes. Drain the water.2. Heat oil in a wide non-stick pan. Add onions and sauté till translucent. Add ginger-garlic paste and sauté for 1-2 minutes. 3. Add green chillies, mix and cook till the onions turn golden. Add tomatoes and salt and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy. 4. Add coriander leaves, browned onions, red chilli powder, turmeric powder, and biryani masala and mix well. Cook for 1-2 minutes.5. Stir in the boiled mutton and mix well. Cook till the mixture comes to a boil. Cover and cook for 5-10 minutes.6. Meanwhile, bring sufficient water to a boil in a deep pan. Add salt, caraway seeds, black cardamom, cloves, green cardamoms, cinnamon stick, and bay leaf. Add the soaked rice and mix well. Cook till it is ¾ done. 7. Drain the rice and evenly spread it over the mutton mixture. Sprinkle coriander leaves, tear the mint leaves and add on top. Add ginger strips, green chillies and drizzle ghee. Add browned onions. Tightly cover the pan with an aluminium foil. Place the lid on. 8. Heat a tawa on medium heat. Place the biryani pan over it and cook for 20-25 minutes. 9. Switch the heat off and allow the biryani to rest for 15 minutes. 10. Transfer the biryani into a serving plate. Garnish with fresh mint leaves, fried cashew nut, fried raisins, fresh pomegranate pearls and browned onions. Serve hot with cucumber slices, tomato slices, papads and beetroot raita.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #QuickMutonBiryani