Madurai Mutton Biryani

Ingredients

• - 2 cups seeraga samba rice
• - 500g mutton
• - 1/2 cup thick yogurt
• - 3 large onions
• - 2 tomatoes
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices (bay leaf, cardamom, cinnamon, cloves)
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. Fry birista: Slice 4 large shallots thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.
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. 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. Add birista: Add half the birista to the mutton. Mix well.
6. Layer rice: Spread parboiled rice over the mutton. Top with remaining birista, 4 tbsp ghee and fresh coriander.
7. Add saffron milk: Drizzle saffron milk over the rice.
8. Seal and dum cook: Seal with tight lid. Cook on very low heat on a tawa for 40 minutes.
9. Rest: Rest covered 10 minutes.
10. Serve: Madurai mutton biryani is known for its rustic intense flavour. Serve with brinjal-tomato chutney and onion raita.