Mutton Ghee Roast Biryani Recipe

Spice preparation

Dry-roast coriander seeds, fennel seeds, black peppercorns, green cardamom, cloves and cinnamon on medium heat for 1–2 minutes until aromatic. Cool and grind to a coarse powder.

In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, Kashmiri chili (if using), turmeric, coriander powder, garam masala, the freshly ground spice mix, crushed curry leaves (if using), lemon juice and 1.5 tsp salt. Mix into a smooth marinade.

Add mutton pieces to the marinade and massage thoroughly so each piece is coated. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor penetration.

Heat 4 tbs ghee in a wide heavy-bottomed skillet or kadai over medium-high heat. Add the marinated mutton (shake off excess marinade) and sear in batches to brown the exterior, about 6–8 minutes per batch. Do not overcrowd; you want a golden-brown roast on each piece.

Once all mutton is browned, transfer everything back to the skillet (or a heavy pan), add about 1 liter water or enough to almost cover the meat, bring to a simmer, reduce heat to low, cover and cook for 45–60 minutes until mutton is tender (or pressure-cook 15–20 minutes depending on cut). Reserve about 200 ml of the cooking liquid (mutton stock) and drain any excess; reduce remaining liquid by simmering if too watery. Adjust salt.

Remove the lid and increase heat to medium-high to evaporate excess moisture so the mutton is relatively dry but well-coated in roasted ghee and spices. Stir in remaining 2 tbs ghee and continue roasting for 5–8 minutes so pieces are glossy and ghee-roasted. Keep warm.

Rinse the basmati rice under cold water until the runoff is clear. Soak rice in 1 liter water for 30 minutes, then drain.

Fill a large pot with 2.5 liters water, add 1.5 tsp salt, bay leaves, green cardamom, cloves, black peppercorns and cinnamon. Bring to a rolling boil.

Add drained rice and boil uncovered on high heat. Cook until rice is about 70–75% done (grain will still have a slight white core), roughly 6–8 minutes depending on rice age. Drain rice in a colander and spread briefly to stop cooking.

Preheat oven to 150°C (300°F) if planning oven-dum, or prepare a heavy-bottomed handi/pot for stovetop dum.

Soak saffron strands in warm milk and set aside to bloom for 5 minutes. Mix in rose water.

In the bottom of a heavy-bottomed pot or oven-safe dish, spread half of the warm roasted mutton evenly. Sprinkle half of the chopped mint, coriander, half of the fried onions and half of the fried cashews over the mutton. Drizzle 1 tbs of melted ghee and 2–3 tbs reserved mutton stock evenly over the layer.

Gently spread half of the parboiled rice over the mutton layer, taking care not to press. Sprinkle another 1 tbs ghee, some mint and coriander, a few fried onions and cashews. Also pour half of the saffron-milk mixture in spots across the rice for color and aroma.

Repeat with remaining mutton, then the remaining rice. Finish by sprinkling remaining mint, coriander, fried onions and cashews. Drizzle the last 1 tbs ghee and remaining saffron milk. If you have reserved mutton stock, sprinkle up to 50–100 ml evenly across the rice to keep moisture.

Seal the pot for dum: cover with lid and seal edges with dough (optional) or tightly wrap with aluminum foil to trap steam.

For oven dum: bake at 150°C (300°F) for 25–30 minutes. For stovetop dum: place the sealed pot on a tawa (griddle) over low heat and cook for 25–30 minutes. This gentle steam will finish cooking rice and marry flavors.

After 25–30 minutes, turn off heat and let the biryani rest sealed for another 10 minutes. Remove seal, gently fluff rice with a fork from the edges so layers mix slightly without breaking grains.

Transfer biryani carefully to a serving dish or serve directly from the pot. Garnish with additional fried onions, mint sprigs, coriander and a few fried cashews.

Serve hot with lime wedges, raita or salan of choice.