Mutton Biriyani Recipe

Marinate

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and 2 tbsp oil. Add 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.

Prepare tempering

Heat 4 tbsp ghee (or oil) in a heavy-bottomed wide pot or Dutch oven over medium heat. Add bay leaves, green cardamom, cloves, black cardamom, cinnamon sticks, star anise and cumin seeds. Sauté for 30–45 seconds until fragrant, taking care not to burn spices.

Caramelize onions

Add the thinly sliced onions and a pinch of salt. Cook on medium-low, stirring often, until the onions turn deep golden brown and caramelized (about 20–25 minutes). Remove about 1 cup of the caramelized onions to a bowl (these will be used later as birista and for layering).

Build the gravy

Return the pot to medium heat. Add slit green chilies and chopped tomatoes. Cook until tomatoes soften and oil separates from the masala (5–7 minutes). Stir in the marinated mutton along with all its marinade. Sear the mutton on high heat for 4–6 minutes, stirring, until pieces are lightly browned.

Simmer

Add the chopped coriander and mint and pour in 2 cups water. Bring to a boil, then reduce heat to low, cover and simmer gently until mutton is tender (about 45–60 minutes) — timing varies with meat cut. Alternatively, pressure cook for 15–20 minutes (2–3 whistles) and then reduce the liquid if too thin. Taste and adjust salt to 1.5 tsp total for the gravy.

Reduce gravy

Once the meat is tender, uncover and simmer on medium heat to reduce excess liquid so the gravy is thick but saucy — you want enough moisture that mutton is juicy but not swimming in liquid when layered with rice (about 8–12 minutes). Turn off heat and set pot aside.

Prepare saffron

Soak saffron threads in 3 tbsp warm milk and set aside to release color and fragrance.

Parboil rice

Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp oil, 1.5 tsp salt and the whole spices for rice. Drain soaked rice and add to the boiling water. Boil uncovered, stirring gently, until rice is about 70–80% cooked — grains should still have a slight white core (6–8 minutes depending on rice). Drain rice in a colander and spread briefly to stop cooking.

First layer (mutton)

Preheat oven to 150°C (300°F) if you will finish biryani in oven. In the heavy-bottomed pot with the mutton gravy (or in a clean heavy oven-safe pot), evenly spread the cooked mutton pieces and some of the gravy so the surface is relatively even.

First rice layer

Gently spread half of the parboiled rice over the mutton in an even layer, pressing lightly so rice contacts the meat but not crushing grains.

Garnish between layers

Sprinkle half of the reserved fried onions, half of the chopped coriander and half of the chopped mint evenly over the rice. Drizzle about half of the saffron-milk solution and sprinkle a few drops of rose water or 1/4 tsp kewra if using. Dot with 1 tbsp ghee distributed in small dollops.

Second rice layer

Add the remaining rice as a final layer. Repeat garnishing with the remaining fried onions, chopped coriander and mint. Pour the remaining saffron milk and remaining ghee (1 tbsp) over the top. Cover the pot with a tight-fitting lid. If the lid is loose, seal with aluminum foil or dough to trap steam.

Dum cooking

Transfer the sealed pot to low heat (use a heat diffuser/tawa if available) and cook on very low flame for 30–35 minutes to allow flavors to meld (this is the 'dum'). Alternatively, place in preheated oven (150°C / 300°F) for 25–30 minutes. Avoid opening during this time.

Rest and finish

Turn off heat and let biryani rest, sealed, for 10 minutes. Carefully remove lid, gently fluff rice with a fork to mix some layers without breaking grains. Sprinkle remaining fresh coriander, mint and reserved fried onions. Drizzle any accumulated ghee from top.

Serve hot with lemon wedges on the side and raita or salad as accompaniment. Provide extra fried onions on the side for garnish.