Today in our village, we cooked a grand Arabian-style mutton biryani using three full goats. First, we boiled the whole goats in a large vessel with spices to make the meat tender and flavorful. Then, we carefully roasted each goat on a large tawa over a direct flame of firewood, adding a smoky, rich layer of flavor. After roasting, we layered the juicy mutton with aromatic basmati rice, hand-ground masalas, and traditional spices. This massive biryani was slow-cooked to perfection and shared during a village feast. A perfect blend of smoky, spicy, and tender mutton biryani with an Arabian touch.
source
