Mutton Biryani

1. 1

   Step 1

   • a.Marinate the Mutton
   • b.In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, garam masala, 1 tsp salt, and lemon juice.
   • c.Add half of the chopped mint and coriander leaves. Mix thoroughly to ensure the mutton is evenly coated.
   • d.Cover and marinate for at least 2 hours at room temperature, or ideally, overnight in the refrigerator for maximum tenderness. If refrigerated, bring to room temperature before cooking.
2. 2

   Step 2

   • a.Prepare the Rice
   • b.Gently wash the jeerakasala rice until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely.
   • c.In a large pot, bring 8 cups of water to a rolling boil. Add the cinnamon stick, cardamom pods, cloves, star anise, bay leaf, and 1.5 tsp of salt.
   • d.Add the drained rice to the boiling water. Cook for 5-7 minutes, or until the rice is 90% cooked. The grains should be firm to the bite but not raw.
   • e.Immediately drain the rice in a colander and spread it on a plate to cool slightly and prevent further cooking. Set aside.
3. 3

   Step 3

   • a.Fry Garnishes (Birista)
   • b.Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • c.Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep golden brown and become crisp. Be patient, as this step is crucial for flavor.
   • d.Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Reserve the ghee in the pan.
   • e.In the same ghee, fry the cashews until golden, then add the raisins and fry until they plump up. Remove and set aside with the birista.
4. 4

   Step 4

   • a.Cook the Mutton
   • b.In a pressure cooker, add the marinated mutton and 1/4 cup of water.
   • c.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is 80-90% tender.
   • d.Allow the pressure to release naturally before opening the cooker.
5. 5

   Step 5

   • a.Prepare the Biryani Masala
   • b.In a heavy-bottomed pot suitable for dum cooking, heat 3-4 tbsp of the reserved ghee from frying the onions.
   • c.Add the chopped tomatoes and cook for 5-7 minutes until they break down and become soft.
   • d.Add the cooked mutton along with all its juices from the pressure cooker. Stir well.
   • e.Add half of the fried onions (birista) to the mutton. Cook for another 3-4 minutes until a thick masala gravy coats the mutton pieces. Turn off the heat.
6. 6

   Step 6

   • a.Layer and Cook on Dum
   • b.Evenly spread the mutton masala at the bottom of the pot.
   • c.Gently layer the 90% cooked rice over the mutton masala, creating an even layer.
   • d.Sprinkle the remaining fried onions, fried cashews, raisins, and the rest of the chopped mint and coriander leaves over the rice.
   • e.Soak the saffron in 2 tbsp of warm milk for a few minutes, then drizzle it over the rice. Drizzle any remaining ghee on top.
   • f.Cover the pot with a tight-fitting lid. To create a perfect seal (dum), you can line the rim with aluminum foil or a simple dough made from flour and water.
   • g.Place the pot on the lowest possible heat and cook for 15-20 minutes. The steam trapped inside will cook the rice and mutton completely and infuse the flavors.
7. 7

   Step 7

   • a.Rest and Serve
   • b.Turn off the heat and let the biryani rest, with the lid on, for at least 15 minutes. This step is crucial for the flavors to settle.
   • c.Open the lid and gently fluff the biryani from the sides using a flat spatula, mixing the layers lightly as you serve.
   • d.Serve hot with traditional accompaniments like raita, papad, and a lemon wedge.

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