Maharashtrian Mutton Biryani

1. 1

   Step 1

   • a.Marinate the Mutton
   • b.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, 1 tbsp of Goda masala, red chili powder, turmeric powder, and 1 tsp of salt.
   • c.Mix thoroughly to ensure each piece of mutton is well-coated.
   • d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4 hours or overnight.
2. 2

   Step 2

   • a.Prepare Birista and Saffron Milk
   • b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
   • c.Add the thinly sliced onion and fry, stirring frequently, for 10-12 minutes until they are uniformly golden brown and crisp. Be careful not to burn them.
   • d.Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
   • e.In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
3. 3

   Step 3

   • a.Cook the Mutton Curry
   • b.In a pressure cooker, heat the ghee over medium heat. Add the whole spices: bay leaves, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until fragrant.
   • c.Add the 2 finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • d.Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until the mutton is browned on all sides.
   • e.Stir in the chopped tomatoes and slit green chilies. Cook for 5 minutes until the tomatoes soften and turn pulpy.
   • f.Add the remaining 1 tbsp of Goda masala and 1 cup of water. Mix well, scraping the bottom of the cooker.
   • g.Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles) until the mutton is tender. Allow the pressure to release naturally.
4. 4

   Step 4

   • a.Parboil the Rice
   • b.While the mutton is cooking, bring 5-6 cups of water to a rolling boil in a large pot.
   • c.Add 1.5 tsp of salt to the boiling water.
   • d.Drain the soaked basmati rice and add it to the pot. Cook for 6-7 minutes until the rice is 70-80% cooked. The grains should have a slight bite to them.
   • e.Immediately drain the rice completely in a colander and set aside.
5. 5

   Step 5

   • a.Layer and 'Dum' the Biryani
   • b.Once the pressure has released, open the cooker. You should have tender mutton in a thick, flavorful gravy.
   • c.Gently spread the parboiled rice in an even layer over the mutton curry. Do not mix.
   • d.Sprinkle half of the fried onions (birista), chopped mint leaves, and chopped coriander leaves over the rice.
   • e.Drizzle the saffron-infused milk evenly over the top.
   • f.Cover the pressure cooker with its lid (without the whistle) or a tight-fitting lid. To create a better seal, you can place a clean kitchen towel under the lid.
   • g.Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', will cook the rice to perfection and infuse it with aromas.
6. 6

   Step 6

   • a.Rest and Serve
   • b.Turn off the heat and let the biryani rest, covered, for at least 10-15 minutes. This allows the flavors to meld.
   • c.Open the lid and gently fluff the rice from the sides using a fork or a flat spatula, slightly mixing the rice and mutton layers as you serve.
   • d.Garnish with the remaining fried onions and serve hot with a side of cucumber raita or solkadhi.

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