Andhra Mutton Biryani

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, curd, ginger garlic paste, turmeric powder, red chili powder, 1.5 tsp salt, and lemon juice.
   • Mix thoroughly to ensure the mutton is evenly coated. Cover the bowl and let it marinate for at least 2 hours in the refrigerator. For best results, marinate overnight.
2. 2

   Prepare Rice and Green Masala

   • Gently wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Meanwhile, soak the saffron pinch in 2 tbsp of warm milk and set aside.
   • To make the green masala, add green chilies, 1 cup coriander leaves, 0.5 cup mint leaves, 1-inch ginger, and 6 garlic cloves to a blender. Grind to a smooth paste, adding a tablespoon of water if needed.
   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon, cardamom, cloves, star anise, shahi jeera) and 2 tsp of salt.
   • Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until the rice is 70% cooked. A grain should break when pressed but still have a firm core.
   • Immediately drain the rice in a colander, removing the whole spices if you prefer, and set aside.
3. 3

   Cook the Mutton Masala

   • Heat 3 tbsp ghee and 3 tbsp oil in a heavy-bottomed pot (handi) over medium-high heat.
   • Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown and crisp (birista). Remove half of the fried onions and set them aside for layering.
   • To the remaining onions in the pot, add the prepared green masala paste. Sauté for 3-4 minutes until the raw aroma disappears and oil begins to separate.
   • Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
   • Add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously.
   • Reduce the heat to low, add 1 cup of water, cover the pot, and let it simmer for 60-70 minutes, or until the mutton is tender and the gravy has thickened. Stir occasionally to prevent sticking.
4. 4

   Layer and 'Dum' Cook the Biryani

   • Once the mutton is tender, check for seasoning and add the garam masala. Stir well. The gravy should be thick, not watery.
   • Spread half of the 70% cooked rice evenly over the mutton masala.
   • Sprinkle half of the reserved fried onions, half of the remaining chopped mint (0.25 cup), and half of the remaining chopped coriander (0.25 cup) over the rice.
   • Layer the remaining rice on top. Garnish with the rest of the fried onions, mint, coriander, the saffron-infused milk, and a final drizzle of 1 tbsp ghee.
   • Seal the pot tightly with a lid. You can place aluminum foil under the lid or use a traditional atta (dough) seal for a perfect 'dum'.
   • Place the pot on a tawa (flat griddle) over low heat and cook for 20-25 minutes. This slow steam cooking process allows the flavors to meld beautifully.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This step is crucial for the flavors to settle.
   • Open the lid, and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly as you serve.
   • Serve the hot and aromatic Andhra Mutton Biryani with a side of cooling raita or mirchi ka salan.