Step 1: Marinate the Mutton
- Prepare the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, salt, and lemon juice.
- Marinate the mutton: Add the mutton pieces to the marinade and mix well to coat all the pieces. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Step 2: Cook the Rice
- Boil water: In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, and salt.
- Cook the rice: Add the soaked basmati rice to the boiling water and cook until the rice is 70-80% cooked (the grains should still be firm). Drain the rice and set aside.
Step 3: Cook the Mutton
- Heat ghee: In a large, heavy-bottomed pan, heat the ghee or oil over medium heat.
- Fry the onions: Add the sliced onions and cook until they are golden brown and caramelized. Remove half of the onions and set them aside for layering.
- Cook the mutton: Add the marinated mutton to the remaining onions in the pan. Cook on medium heat until the mutton is browned on all sides.
- Add tomatoes and chilies: Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil begins to separate.
- Cook until tender: Add 1/2 cup water, cover the pan, and cook the mutton on low heat until it is tender and fully cooked. This may take 30-40 minutes, depending on the cut of meat. If necessary, add more water during cooking to prevent it from drying out.
Step 4: Layering the Biryani
- Layer the mutton: In the same pot with the cooked mutton, spread the mutton mixture evenly across the bottom.
- Layer the rice: Gently layer the partially cooked rice over the mutton.
- Add herbs and saffron: Sprinkle the chopped coriander and mint leaves over the rice. Drizzle the saffron milk and warm milk over the rice for added flavor and color.
- Top with fried onions: Add the reserved fried onions over the top. If using, sprinkle the fried raisins and cashews.
Step 5: Dum Cooking
- Seal the pot: Cover the pot with a tight-fitting lid. If your lid isn’t tight, you can seal the edges with dough or cover with aluminum foil before placing the lid on top.
- Cook on low heat: Place the pot on low heat and cook the biryani on “dum” (slow cooking) for 20-30 minutes. You can place the pot on a tawa (griddle) to prevent direct heat on the bottom.
- Check for doneness: After 20 minutes, carefully check the biryani. The rice should be fully cooked, and the mutton should be tender. The flavors should have melded beautifully.
Step 6: Serve
- Fluff and serve: Gently fluff the rice with a fork, mixing the layers slightly to distribute the flavors.
- Garnish: Garnish with more fresh coriander and mint leaves, if desired.
- Serve hot: Serve the mutton biryani with raita, a side salad, or boiled eggs.
Tips and Variations
- Spiciness: Adjust the number of green chilies and chili powder based on your spice tolerance.
- Rice cooking: Be careful not to overcook the rice during the initial boiling stage, as it will cook further during the dum process.
- Biryani masala: For extra flavor, you can add a teaspoon of biryani masala to the mutton while cooking.
- Cooking vessel: A heavy-bottomed pot or Dutch oven works best for making biryani as it evenly distributes heat and prevents burning.
Conclusion
Mutton Biryani is a luxurious and aromatic dish that brings together tender mutton, fragrant rice, and a blend of spices into a symphony of flavors. It’s a dish that takes some time to prepare but is well worth the effort. Perfect for family gatherings or special occasions, this biryani is sure to impress.
Enjoy making and savoring this rich and flavorful dish!