Mutton Biryani Recipe

Prepare and marinate mutton

Trim excess fat from the mutton and pat dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice, slit green chilies, chopped cilantro and mint. Add the mutton pieces and mix thoroughly so the marinade coats all pieces. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor and tenderizing.

Rinse and soak rice

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

Parboil rice with whole spices

Bring 1.8 L water to a rolling boil in a large pot. Add 2 tsp salt, bay leaves, green cardamom, cloves, black cardamom, cinnamon stick and mace. Add the drained rice and cook on high heat until the rice is about 70-80% done (grains should still have a slight bite), about 6-8 minutes depending on rice quality. Drain rice in a colander and set aside. Reserve the spice-filled water if you want to use for additional cooking liquid later.

Fry onions

Heat 2 tbs oil and 1 tbs ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add thinly sliced onions and fry, stirring often, until golden brown and caramelized (about 15-20 minutes). Remove half the fried onions for birista (garnish) and set aside. Continue frying the remaining onions until deep golden; they will form the base flavor.

Cook tomatoes and spices

Add remaining oil (2 tbs) to the pot with the onions, then add chopped tomato and cook until softened and oil begins to separate (3-5 minutes). If using, add green chili paste. Taste and adjust salt (about 1 tsp).

Brown the mutton

Add the marinated mutton to the pot and cook on medium-high heat, stirring occasionally, until the meat browns and the raw smell disappears (6-8 minutes).

Simmer mutton until tender

Add 300 ml water, cover the pot with a tight lid, reduce heat to low-medium and simmer until the mutton is tender and the gravy is reduced but still moist (about 45-60 minutes). Alternatively, pressure cook for 20-25 minutes (2-3 whistles) until tender. Check seasoning and adjust salt if needed. The mutton should be nearly cooked through but still have some juice to finish cooking with rice.

Prepare saffron milk

Soak saffron threads in warm milk for 10 minutes to release color and aroma.

Layer rice and mutton

With the mutton at the bottom of the heavy pot (if the meat was cooked in a separate pot, transfer the cooked mutton and its gravy into a wide heavy-bottomed pot), spread half of the drained parboiled rice evenly over the mutton. Sprinkle half of the fried onions (birista), half chopped cilantro and mint, and half the lemon juice. Drizzle half of the saffron milk and a few drops of rose or kewra water. Repeat with the remaining rice to form the second layer, then sprinkle the remaining fried onions, herbs, lemon juice and saffron milk on top.

Seal and cook on dum

Brush the pot rim with ghee, place a sheet of aluminum foil or a wet kitchen towel over the lid and close tightly (or seal with dough if available) to trap steam. Place the pot on a very low heat; for better heat distribution place the pot on a heat diffuser or tawa/flat griddle. Cook on dum (steam) for 25-30 minutes to allow flavors to meld and rice to finish cooking through. Do not lift the lid during this time.

Rest and fluff

Turn off the heat and let the biryani rest sealed for 10 minutes before opening. Gently fluff the rice from the edges to mix layers slightly, taking care to keep meat pieces intact.

Serve

Serve hot, garnished with remaining fried onions, extra chopped cilantro and mint if desired, accompanied by raita, boiled eggs, and salad.