Village Style Kari Biryani

Ingredients

• - 2 cups raw rice
• - 500g goat meat
• - 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, 2 tsp garam masala and salt. Marinate overnight.
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. Parboil rice: Wash 2.5 cups seeraga samba or regular rice. Soak 20 minutes. Boil in salted water for 6 minutes. Drain.
4. Cook mutton: In a heavy pot heat 4 tbsp sesame oil. Add marinated mutton and cook on high heat 12-15 minutes.
5. Add tomatoes and spices: Add 4 chopped tomatoes and cook 8 minutes. Add 1 tsp more garam masala.
6. Layer: Spread mutton as base. Add parboiled rice on top.
7. Add garnishes: Add dark birista, 4 tbsp ghee, fresh coriander and saffron milk.
8. Seal with dough: Seal the pot with thick wheat flour dough for authentic village style.
9. Dum cook: Cook on very low heat on a tawa for 45 minutes.
10. Serve: Open the seal at the table dramatically. Village style kari biryani is intensely spiced. Serve with cooling onion raita.