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Bone-in goat, marinated overnight in yogurt, ginger-garlic paste, green chili, mint, coriander, and garam masala Basmati rice soaked 45 minutes, then parboiled with whole spices (bay leaf, cardamom, cloves, cinnamon) Layered in a heavy pot — meat at the bottom, rice on top, saffron milk, fried onions, mint Pot sealed with dough, cooked on slow heat for 45–60 minutes Opened and served with raita and salan on the side

The rice should be grain-separated, not mushy. Each grain should carry flavor, not just be coated in it. The meat should pull away from the bone without effort. You should be able to taste the mint and saffron without either of them taking over.

Raita — cooling yogurt with cucumber and mint Mirchi ka salan — peanut-sesame chili gravy that's the traditional side Papad — the crunch Mango lassi — if you want sweet with it Fresh lime — a squeeze brightens everything

Anyone who grew up with it — you know the real thing when you taste it Special occasion meals — mutton biryani is still a celebration dish Group orders — family-size trays feed 4–6 First-timers who want to understand why biryani is such a big deal

If you're not sure about mutton, our full biryani lineup gives you options: Chicken biryani (Hyderabadi dum) — the most popular Lamb biryani — milder than mutton, still slow-cooked Goat biryani — same as mutton, some people call it goat biryani Vegetable biryani — with paneer and mixed veggies Shrimp biryani — jumbo shrimp, mint, green chili

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.