Maharashtrian Mutton Biryani

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, 1 tbsp of Goda masala, red chili powder, turmeric powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4 hours or overnight.
2. 2

   Prepare Birista and Saffron Milk

   • Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Add the thinly sliced onion and fry, stirring frequently, for 10-12 minutes until they are uniformly golden brown and crisp. Be careful not to burn them.
   • Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
3. 3

   Cook the Mutton Curry

   • In a pressure cooker, heat the ghee over medium heat. Add the whole spices: bay leaves, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until fragrant.
   • Add the 2 finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the marinated mutton and sear on high heat for 5-7 minutes, stirring occasionally, until the mutton is browned on all sides.
   • Stir in the chopped tomatoes and slit green chilies. Cook for 5 minutes until the tomatoes soften and turn pulpy.
   • Add the remaining 1 tbsp of Goda masala and 1 cup of water. Mix well, scraping the bottom of the cooker.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles) until the mutton is tender. Allow the pressure to release naturally.
4. 4

   Parboil the Rice

   • While the mutton is cooking, bring 5-6 cups of water to a rolling boil in a large pot.
   • Add 1.5 tsp of salt to the boiling water.
   • Drain the soaked basmati rice and add it to the pot. Cook for 6-7 minutes until the rice is 70-80% cooked. The grains should have a slight bite to them.
   • Immediately drain the rice completely in a colander and set aside.
5. 5

   Layer and 'Dum' the Biryani

   • Once the pressure has released, open the cooker. You should have tender mutton in a thick, flavorful gravy.
   • Gently spread the parboiled rice in an even layer over the mutton curry. Do not mix.
   • Sprinkle half of the fried onions (birista), chopped mint leaves, and chopped coriander leaves over the rice.
   • Drizzle the saffron-infused milk evenly over the top.
   • Cover the pressure cooker with its lid (without the whistle) or a tight-fitting lid. To create a better seal, you can place a clean kitchen towel under the lid.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', will cook the rice to perfection and infuse it with aromas.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, covered, for at least 10-15 minutes. This allows the flavors to meld.
   • Open the lid and gently fluff the rice from the sides using a fork or a flat spatula, slightly mixing the rice and mutton layers as you serve.
   • Garnish with the remaining fried onions and serve hot with a side of cucumber raita or solkadhi.