Mutton Biryani Madurai

Ingredients

• - 500g mutton
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

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 in oil until very dark brown. Drain. Reserve the frying oil.
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. 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. Add birista: Add half the birista to the cooked mutton. Mix well.
6. Layer rice: Spread parboiled rice evenly over the mutton.
7. Add garnishes: Add remaining birista, 4 tbsp ghee, fresh coriander and mint.
8. Add saffron milk: Drizzle saffron milk over the rice.
9. Seal and dum cook: Seal pot tightly and cook on very low heat on a tawa for 40 minutes.
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.