Mutton Biryani

Step 1: Marinate the Mutton
Prepare the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, salt, and lemon juice.
Marinate the mutton: Add the mutton pieces to the marinade and mix well to coat all the pieces. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Step 2: Cook the Rice
Boil water: In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, and salt.
Cook the rice: Add the soaked basmati rice to the boiling water and cook until the rice is 70-80% cooked (the grains should still be firm). Drain the rice and set aside.
Step 3: Cook the Mutton
Heat ghee: In a large, heavy-bottomed pan, heat the ghee or oil over medium heat.
Fry the onions: Add the sliced onions and cook until they are golden brown and caramelized. Remove half of the onions and set them aside for layering.
Cook the mutton: Add the marinated mutton to the remaining onions in the pan. Cook on medium heat until the mutton is browned on all sides.
Add tomatoes and chilies: Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil begins to separate.
Cook until tender: Add 1/2 cup water, cover the pan, and cook the mutton on low heat until it is tender and fully cooked. This may take 30-40 minutes, depending on the cut of meat. If necessary, add more water during cooking to prevent it from drying out.
Step 4: Layering the Biryani
Layer the mutton: In the same pot with the cooked mutton, spread the mutton mixture evenly across the bottom.
Layer the rice: Gently layer the partially cooked rice over the mutton.
Add herbs and saffron: Sprinkle the chopped coriander and mint leaves over the rice. Drizzle the saffron milk and warm milk over the rice for added flavor and color.
Top with fried onions: Add the reserved fried onions over the top. If using, sprinkle the fried raisins and cashews.
Step 5: Dum Cooking
Seal the pot: Cover the pot with a tight-fitting lid. If your lid isn’t tight, you can seal the edges with dough or cover with aluminum foil before placing the lid on top.
Cook on low heat: Place the pot on low heat and cook the biryani on “dum” (slow cooking) for 20-30 minutes. You can place the pot on a tawa (griddle) to prevent direct heat on the bottom.
Check for doneness: After 20 minutes, carefully check the biryani. The rice should be fully cooked, and the mutton should be tender. The flavors should have melded beautifully.
Step 6: Serve
Fluff and serve: Gently fluff the rice with a fork, mixing the layers slightly to distribute the flavors.
Garnish: Garnish with more fresh coriander and mint leaves, if desired.
Serve hot: Serve the mutton biryani with raita, a side salad, or boiled eggs.
Tips and Variations
Spiciness: Adjust the number of green chilies and chili powder based on your spice tolerance.
Rice cooking: Be careful not to overcook the rice during the initial boiling stage, as it will cook further during the dum process.
Biryani masala: For extra flavor, you can add a teaspoon of biryani masala to the mutton while cooking.
Cooking vessel: A heavy-bottomed pot or Dutch oven works best for making biryani as it evenly distributes heat and prevents burning.
Conclusion
Mutton Biryani is a luxurious and aromatic dish that brings together tender mutton, fragrant rice, and a blend of spices into a symphony of flavors. It’s a dish that takes some time to prepare but is well worth the effort. Perfect for family gatherings or special occasions, this biryani is sure to impress.