Mutton Biriyani Recipe

Trim excess fat from the mutton and pat dry. In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander, salt, lime juice, chopped mint, chopped coriander and slit green chilies.

Add the mutton pieces to the marinade, massaging the mixture into the meat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderizing.

Soak saffron threads in warm milk and set aside. If using, dissolve a pinch of sugar in the milk. Reserve rose water separately (if using).

Heat 4 tablespoons ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add whole cardamom, cloves, cinnamon sticks, bay leaves, peppercorns and star anise. Fry for 30–45 seconds until fragrant.

Onions

Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, until they turn golden brown and soft (about 10–12 minutes). Remove about 1 cup for garnish (birista) if you have not prepared separate fried onions.

Stir in chopped tomatoes and cook until they break down and oil starts to separate (4–5 minutes). Add kasuri methi, and the optional 1/2 tsp sugar if the tomatoes are very acidic.

Add the marinated mutton (including any marinade juices) to the pot. Increase heat to medium-high and sear the meat for 5–7 minutes, stirring so it doesn’t stick.

Pour in 250–300 ml water (just enough to come up about one-third the height of the meat). Bring to a simmer, reduce heat to low, cover and cook gently until mutton is fork-tender — about 45–60 minutes depending on cut and age of meat. Alternatively, pressure-cook for 20–25 minutes after first whistle on medium heat (check doneness). The final masala should be thick with oil separating slightly.

Rinse basmati rice under cold water until the rinse water runs clear to remove excess starch. Soak rice in cold water for 30 minutes, then drain.

In a large pot, bring 1.8 liters water to a rolling boil. Add 1 tablespoon oil, the whole spice mix for rice and 1.5 tablespoons salt.

Add the drained rice and cook uncovered until the grains are 70–80% cooked (about 6–8 minutes depending on rice). Grains should still have a bite (al dente). Drain the rice through a sieve and spread briefly to stop cooking.

Preheat oven to 160°C (320°F) if you plan to finish in the oven. If using stovetop dum, prepare a heavy tawa (flat pan) to place under the biryani pot.

Ensure the cooked mutton masala is in a heavy-bottomed, oven-safe pot or deep skillet. Taste and adjust seasoning — it should be slightly saltier than you want because rice will be added.

Begin layering: Spread half of the parboiled rice evenly over the mutton. Sprinkle half of the chopped mint and coriander, one-third of the fried onions, and drizzle one tablespoon melted ghee and half the saffron milk (strain threads with milk).

Add the remaining rice as the second layer. Top with remaining mint and coriander, remaining fried onions, remaining saffron milk, a sprinkle of rose water (if using), and drizzle remaining ghee. Optionally tuck lemon wedges around the edges.

Seal the pot: cover with a tight-fitting lid. For a better seal, place a sheet of aluminum foil over the pot before putting on the lid to trap steam. For stovetop dum, place the pot on a preheated tawa and cook on the lowest heat for 20–25 minutes. For oven finish, place pot uncovered or lightly covered (foil + lid) in the preheated oven for 20–25 minutes at 160°C.

After cooking, turn off the heat and let the biryani rest, sealed, for 10 minutes to settle the flavors.

Gently fluff the rice from the edges to the center using a wide fork or spatula, taking care not to break too many grains and trying to keep meat pieces intact.

Transfer to a warmed serving dish or serve directly from the pot. Garnish with additional fried onions, chopped coriander, chopped mint and lemon wedges. Serve hot with raita, salad or boiled eggs if desired.