Mutton Biryani

Method

1. 1

   About Mutton Biryani: This is the king of all biryanis — slow dum cooked mutton with fragrant basmati rice. It takes time and attention but the result is spectacular. Use bone-in mutton pieces from the shoulder or leg for maximum flavour.

2. 2

   Marinate the mutton: Take 1 kg mutton pieces with bone. Clean and make deep cuts on each piece. In a large bowl mix 1 cup thick yogurt, 2 tbsp ginger garlic paste, 1.5 tsp red chilli powder, 1 tsp biryani masala, half tsp turmeric, 1 tbsp lemon juice, 2 tbsp oil and salt. Add the mutton and mix thoroughly. Marinate overnight in the refrigerator — mutton needs longer marination than chicken.

3. 3

   Fry the onions: Slice 4 large onions thinly. Deep fry in batches in hot oil on medium heat for 20-25 minutes until deep golden brown and crispy. These caramelised onions are called birista and are critical to the biryani flavour. Drain and divide into two portions. Use the remaining oil to cook the mutton.

4. 4

   Cook the mutton: In a heavy pot heat the onion-flavoured oil. Add whole spices — 3 bay leaves, 4 green cardamoms, 3 cloves, 1 cinnamon stick, 2 star anise and 1 mace blade. Fry 1 minute. Add the marinated mutton and cook on high heat for 8-10 minutes until the water from the yogurt dries up and the mutton browns. Add half the fried onions, half cup water and cook covered on low heat for 35-40 minutes until mutton is 80% cooked and tender.

5. 5

   Prepare the rice: Wash 2.5 cups basmati rice and soak for 30 minutes. Boil a large pot of water with 2 bay leaves, 3 cardamoms, 2 cloves, 1 cinnamon stick, 1 star anise and very generous salt. Add drained rice and cook for exactly 6-7 minutes until 70% cooked — the centre of each grain should still be firm. Drain immediately and spread on a tray to stop cooking.

6. 6

   Prepare the saffron milk: Warm 4 tbsp milk and dissolve a generous pinch of saffron strands in it. Let sit 10 minutes until the milk turns bright golden yellow. This is used to colour and flavour the top rice layer.

7. 7

   Layer the biryani: In a large heavy pot with tight-fitting lid spread the cooked mutton as the base. Layer the par-cooked rice on top. Drizzle the saffron milk over the rice creating patches of golden colour. Scatter remaining fried onions, fresh mint, coriander and small pieces of butter on top.

8. 8

   Seal and dum cook: Cover the pot tightly. Seal the edges with a paste of flour and water if available — this creates an airtight seal for perfect dum cooking. Cook on high heat 5 minutes then reduce to the lowest possible heat and cook for 25-30 minutes.

9. 9

   Rest: Turn off heat completely and rest undisturbed for 15 minutes. This final resting allows the flavours to meld and the steam to distribute evenly.

10. 10

    Serve: Open the pot and mix gently from the bottom. The mutton should be fall-off-the-bone tender and the rice perfectly cooked and fragrant. Serve with raita, sliced onions and a boiled egg.