Mutton Biryani Madurai

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 in oil until very dark brown. Drain. Reserve the frying oil.

3. 3

   Parboil seeraga samba 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 reserved birista oil. Add marinated mutton with all yogurt. Cook on high heat 12-15 minutes until mutton is nearly done and sauce is thick.

5. 5

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

6. 6

   Layer rice: Spread parboiled rice evenly over the mutton.

7. 7

   Add garnishes: Add remaining birista, 4 tbsp ghee, fresh coriander and mint.

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

   Seal and dum cook: Seal pot tightly and cook on very low heat on a tawa for 40 minutes.

10. 10

    Serve: Rest 10 minutes. Open gently. Mix from the bottom. Madurai mutton biryani is rustic and intensely spiced. Serve with brinjal chutney and onion raita.