Madurai Mutton Biryani

Method

1. 1

   Marinate mutton: Mix 750g mutton with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.

2. 2

   Fry birista: Slice 4 large shallots thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.

3. 3

   Parboil rice: Wash 2.5 cups seeraga samba rice. Soak 20 minutes. Boil in salted water for 6 minutes. Drain at 60% cooked.

4. 4

   Cook mutton: In a heavy pot heat birista frying oil. Add marinated mutton. Cook on high heat 12-15 minutes until mutton is nearly done.

5. 5

   Add birista: Add half the birista to the mutton. Mix well.

6. 6

   Layer rice: Spread parboiled rice over the mutton. Top with remaining birista, 4 tbsp ghee and fresh coriander.

7. 7

   Add saffron milk: Drizzle saffron milk over the rice.

8. 8

   Seal and dum cook: Seal with tight lid. Cook on very low heat on a tawa for 40 minutes.

9. 9

   Rest: Rest covered 10 minutes.

10. 10

    Serve: Madurai mutton biryani is known for its rustic intense flavour. Serve with brinjal-tomato chutney and onion raita.