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Marinate the mutton with yogurt, biryani masala, and salt for at least 1 hour. Heat the oil in a heavy-bottomed pot and fry the sliced onions until golden brown. Set aside half for garnishing. Add the marinated mutton to the pot and cook on medium heat until the meat becomes tender. Add a little water if needed during cooking. Meanwhile, rinse the basmati rice and parboil it until about 70% cooked. Drain well. Layer the cooked mutton at the bottom of the pot and spread the partially cooked rice evenly over it. Sprinkle the reserved fried onions on top, cover the pot tightly, and cook on low heat (dum) for 25–30 minutes. Gently fluff the biryani before serving. Enjoy hot with raita, salad, or pickle.
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