Village Style Kari 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, 2 tsp garam masala and salt. Marinate overnight.

2. 2

   Fry village-style birista: Slice 4 large shallots. Deep fry until very dark, almost charred brown — village biryani uses very dark fried onions. Drain.

3. 3

   Parboil rice: Wash 2.5 cups seeraga samba or regular rice. Soak 20 minutes. Boil in salted water for 6 minutes. Drain.

4. 4

   Cook mutton: In a heavy pot heat 4 tbsp sesame oil. Add marinated mutton and cook on high heat 12-15 minutes.

5. 5

   Add tomatoes and spices: Add 4 chopped tomatoes and cook 8 minutes. Add 1 tsp more garam masala.

6. 6

   Layer: Spread mutton as base. Add parboiled rice on top.

7. 7

   Add garnishes: Add dark birista, 4 tbsp ghee, fresh coriander and saffron milk.

8. 8

   Seal with dough: Seal the pot with thick wheat flour dough for authentic village style.

9. 9

   Dum cook: Cook on very low heat on a tawa for 45 minutes.

10. 10

    Serve: Open the seal at the table dramatically. Village style kari biryani is intensely spiced. Serve with cooling onion raita.