Hyderabadi Mutton Biryani

Ingredients

• 1 kg mutton
• 3 cups long-grain basmati, soaked
• 1.5 cups yogurt
• 2 onions fried crispy
• 2 tbsp ginger-garlic paste
• 2 tbsp biryani masala
• 1 cup mint and coriander
• Saffron milk
• 6 tbsp ghee
• Lemon juice

Method

1. Marinate chicken or mutton: Use 750g chicken or mutton. Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala, juice of 1 lemon and salt. Marinate overnight in the fridge.
2. Fry onions: Slice 4 large onions thinly. Deep fry in oil on medium heat until very dark brown and crispy — about 20-25 minutes. Drain on paper. This is birista (fried onion).
3. Cook rice: Wash 2.5 cups basmati rice. Soak for 20 minutes. Boil in a large pot with plenty of salted water, 2 bay leaves, 4 cloves, 2 cardamoms and juice of half lemon. Cook for exactly 7 minutes. Drain immediately.
4. Layer biryani: In a heavy-bottomed pot, spread the marinated meat with all the yogurt as the bottom layer.
5. Add first rice layer: Add half the parboiled rice over the meat. Spread birista over it.
6. Add second rice layer: Add remaining rice. Top with saffron milk (saffron soaked in 4 tbsp warm milk), 2 tbsp ghee and remaining birista.
7. Seal the pot: Cover the pot. Seal the lid with dough (atta) or use a tight-fitting lid with a heavy weight on top.
8. Cook on dum: Cook on high heat for 5 minutes. Then place the pot on a flat iron tawa and cook on the lowest heat for 35-40 minutes.
9. Rest: Turn off heat. Do not open the lid for 10 more minutes. This resting is part of the dum process.
10. Open and serve: Open the lid and gently mix from the bottom to layer through. Serve with raita, shorba and mirchi ka salan.