Mutton Biriyani Recipe

Prepare and marinate mutton

Trim excess fat from the mutton and pat dry. In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, 2 tsp salt, lemon juice, chopped cilantro and chopped mint. Add the mutton pieces and rub the marinade thoroughly into the meat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Rinse and soak

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

Par-cook rice

Bring 2 litres of water to a rolling boil in a large pot. Add 1.5 tsp salt, green cardamom, cloves, bay leaves and cinnamon stick. Add the drained rice and cook uncovered on high heat until the rice is about 70% cooked (grains still have a slight bite) — about 6 to 8 minutes depending on rice age. Drain the rice in a colander and set aside.

Fry onions

Heat 2 tbs oil and 1 tbs ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until deep golden brown and caramelized (about 15–20 minutes). Remove two-thirds of the onions and reserve 1/2 cup as 'fried onions/ birista' for layering. Keep the rest in the pot.

Sauté aromatics and spices

To the remaining onions in the pot add the remaining 2 tbs oil. Add green chilies and chopped tomatoes. Cook until tomatoes soften, about 5 minutes. Add coriander powder, cumin powder, red chili powder and 1 tsp salt; sauté 2–3 minutes until spices bloom and oil separates from the masala.

Cook the marinated mutton

Add the marinated mutton (with any marinade) to the pot, stirring to coat with the masala. Increase heat to medium-high and sear the mutton for 5–7 minutes, stirring occasionally. Add 400 ml water, bring to a simmer, then reduce heat to low, cover and cook until mutton is tender (about 45–60 minutes) — or use a pressure cooker and cook 20–25 minutes on medium pressure. Check seasoning and adjust salt if needed. The gravy should be thick but spoonable; if there is excess liquid, simmer uncovered for a few minutes to reduce.

Layer rice and meat

Preheat oven to 160°C (320°F) if finishing in oven. On top of the cooked mutton in the heavy pot (if it has space) or in a separate large oven-safe pot, spread half of the par-cooked rice evenly over the meat. Sprinkle half of the reserved fried onions, half of the chopped cilantro and half of the chopped mint. Drizzle 1/2 tbs melted ghee and half of the saffron-infused warm milk evenly. Layer the remaining rice on top and repeat with remaining fried onions, cilantro, mint, saffron milk, and remaining melted ghee. Sprinkle the rose or kewra water over the top and tuck lemon wedges around the edges.

Dum (sealed slow-cook)

Seal the pot tightly with a lid; for extra seal use a sheet of foil between pot rim and lid or a dough gasket. Place the sealed pot on a low flame (heat diffuser or tawa/griddle recommended) and cook on very low heat for 25–30 minutes (stovetop dum). Alternatively, transfer the sealed oven-safe pot to the preheated oven and bake at 160°C (320°F) for 25–30 minutes. This gentle heat finishes cooking rice and infuses flavors.

Rest and fluff

Remove the pot from heat and let it rest, still sealed, for 10 minutes. Carefully remove the lid to avoid steam burns. Using a wide, gentle spatula, fluff the rice from the edges to combine layers without breaking the grains excessively.

Garnish and serve

Transfer biryani to a serving dish or serve straight from the pot. Garnish with the remaining chopped cilantro and mint, remaining fried onions if any, and lemon wedges. Serve hot with raita, salad, and pickles.