Odia Mutton Biryani with Cucumber Raita

Instructions

1. 1

   Marinate the Mutton (2 hours+)

   • In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, biryani masala, 1 tsp salt, and half of the chopped mint and coriander leaves.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for more tender and flavorful meat.
2. 2

   Prepare Rice, Onions, and Potatoes (30 minutes)

   • Wash the basmati rice gently until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely before cooking.
   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, green cardamoms, cloves, cinnamon stick) and 2 tsp of salt. Add the drained rice and cook for 5-7 minutes until it is 70% cooked (al dente). Immediately drain the rice in a colander and set aside.
   • Thinly slice 2 large onions. Heat 1 cup of oil in a pan over medium-high heat. Fry the onions in batches until they turn deep golden brown and crispy. Remove with a slotted spoon and spread on a paper towel to drain excess oil. This is your 'beresta'.
   • In the same oil, fry the potato halves until they are golden brown on all sides and about halfway cooked. Remove and set aside.
3. 3

   Cook the Mutton Curry (50-60 minutes)

   • Finely chop the remaining large onion.
   • In a heavy-bottomed pot or pressure cooker, heat 4 tbsp of ghee over medium heat. Add the chopped onion and sauté for 7-8 minutes until it turns golden brown.
   • Add the chopped tomatoes and slit green chillies. Cook for 5-6 minutes until the tomatoes 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, until it changes color and the masala is fragrant.
   • Add 1 cup of water and 0.5 tsp salt. Stir well. If using a pressure cooker, cook for 5-6 whistles (about 20-25 minutes). If using a pot, cover and cook on low heat for 60-70 minutes, or until the mutton is tender.
   • Once the mutton is cooked, add the fried potato halves. Simmer for another 5 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken slightly.
4. 4

   Layer and 'Dum' Cook the Biryani (30 minutes)

   • In a small bowl, soak the saffron strands in 3 tbsp of warm milk for 10 minutes.
   • Select a heavy-bottomed pot for layering. Spread half of the 70% cooked rice evenly at the bottom.
   • Arrange the entire mutton and potato curry over the rice layer.
   • Sprinkle half of the fried onions (beresta), and the remaining chopped mint and coriander leaves over the mutton.
   • Gently spread the remaining rice to form the top layer.
   • Garnish the top with the remaining beresta, the saffron-infused milk, and kewra water (if using).
   • Cover the pot with a tight-fitting lid. To seal it perfectly for 'dum', you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Cook on high heat for 2 minutes, then reduce the heat to the absolute lowest setting and cook for 20-25 minutes. A tawa (griddle) can be placed under the pot for even heat distribution.
5. 5

   Rest and Serve (15 minutes)

   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This allows the flavors to meld together.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
   • Serve hot with your favorite raita or a simple onion-tomato salad.