Eid menu is incomplete without biryani so here we have mutton chops biryani which is sooper aromatic and delicious. Treat your guest with this lip smacking mutton biryani and be the star of your dawat. Do let us know your feedback if you try this recipe. #MuttonBiryani #Biryani #ChopsBiryani Mutton Chops Biryani RecipeIngredients for boiling rice: Guard Basmati rice 2 cups Water 4 cups Curry leaf 1 Cumin seeds 1 ½ tsp Salt 1/2 tbsp Vinegar 2 tbsp Oil 2 tbsp Ingredients for potli: Coriander seeds 1 tsp Cumin seeds 1 tsp Black peppercorns 1/2 tsp Cloves 6-7 Cinnamon stick 1Black cardamom 1 Star anise 1 Ingredients for chops: Mutton chops 8 Bay leaf 1Water 2 cups Salt to taste Garlic cloves 4-5 Ginger cube 2Potli 1Ingredients for gravy: Onion fried 3/4 cup Tomato chopped 1 cup Water 1/2 cup Ingredients for korma masala: Oil 1 cup Green chilies 2-3 Cumin seeds 1 ½ tsp Boiled chops 8Salt 1/2 tbsp Onion (sliced) 1 ½ cup Red chili powder 1/2 tbspRed chili flakes 1 tbsp Coriander powder 1/2 tbsp Cumin powder 1/2 tbsp Turmeric powder 1 tsp Yogurt 1/2 cup Tamarind pulp 1/4 cup Plum dry 5-6 Garnish: Coriander leaves as required Mint leaves as requiredTomato slices as requiredLemon slices as requiredGreen chilies as requiredOrange food color 1 pinch Leftover stock 1/2 cup Directions for potli: Take a piece of cheesecloth, add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, black cardamom and star anise. Tie knot and your potli is ready. Directions for chops: In a deep pan simmer water, add chops, bay leaf, salt, garlic cloves, ginger cube and potli. Cover and cook for 1 hour to 40 minutes on medium low flame. Separate the chops and set aside stock for later use. Direction for gravy: In a blender add 3/4 cup of fried onion, tomatoes and water. Blend until smooth paste is formed. Set aside. Directions for rice: In a bowl soak Guard basmati rice in three cups of water for 25 minutes. In a pan, add water, bring it to boil, and then add salt, cumin seed, vinegar, oil and bay leaf. When water starts simmering add soaked rice and boil them until 80% done. Directions for korma masala: In a pan heat oil, add onion and cook until light golden brown. Take it out and set aside. In same oil add cumin seeds, green chilies, ginger garlic paste and sauté it for a minute. Add boiled chops, salt and fry. Add one cup prepared onion tomato paste and cook for 2 to 3 minutes. Then add red chili powder, red chili flakes, coriander powder, cumin powder, turmeric powder and cook for 5 to 6 minutes. Add yogurt, tamarind pulp, dry plum and mix. Let it simmer on low flame for 2 to 3 minutes. Take it off from flame. Assembling: In a pan firstly add korma, cover it with boiled rice, top it again with korma masala and add garnish on top. Repeat the same layering process; lastly sprinkle fried onion, food color and remaining chops stock on top. Cover and cook on medium low flame for 10 to 15 minutes. Serve your delicious chops biryani with raita and enjoy. Preparation time: 20 minutesCooking time: 1 hour 30 minutes Serving: 5-6