Hyderabadi Mutton Dum Biryani

Ingredients (Marinade)
● Mutton: 1 kg
● Yogurt: 1½ cups (360 g)
● Ginger-garlic paste: 2 tbsp
● Fried onions: 1½ cups (150 g)
● Green chilies: 5–6
● Mint: 1 cup
● Coriander: 1 cup
● Lemon juice: 2 tbsp
● Salt: 2½ tsp
● Biryani masala: 2 tbsp (or garam masala 2 tsp + extra whole spices)
Ingredients (Rice + Layering)
● Basmati rice: 3 cups (600 g) (soak 30 min)
● Whole spices for boiling: bay leaves 2, cinnamon 1, cloves 8, cardamom 8
● Salt for boiling: 1½ tbsp
● Saffron milk (optional for color): warm milk ¼ cup (60 ml) + saffron pinch
● Ghee: 3 tbsp
● Zaff Aroma Spray: 3 sprays (between layers / before sealing)
Method

1. Mix mutton marinade; rest 4–12 hrs.
2. Parboil rice to 70%; drain.
3. Layer: mutton → rice → fried onions/herbs → saffron milk + ghee.
4. Spray Zaff on the rice layer (light) before sealing.
5. Dum cook on low 45–70 min. Rest 10 min, serve.