Sindhi Mutton Biryani with Cucumber Raita

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, and 1.5 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor and tenderness.
2. 2

   Prepare the Rice

   • Gently wash the basmati rice under running water until the water runs clear. Soak it in fresh water for 30 minutes.
   • In a large pot, bring 8 cups of water to a vigorous boil. Add 2 tsp of salt.
   • Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. The grains should be firm and break when pressed.
   • Immediately drain the rice in a colander to stop the cooking process and set it aside.
3. 3

   Fry Onions and Potatoes

   • Heat vegetable oil in a heavy-bottomed pot or handi over medium-high heat.
   • Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep golden brown and become crisp. This is called 'birista'.
   • Remove two-thirds of the fried onions and spread them on a plate to cool. Set aside for layering.
   • In the same oil, add the quartered potatoes and fry for 6-8 minutes until they are golden brown on all sides and partially cooked. Remove and set aside.
4. 4

   Cook the Mutton Masala (Korma)

   • In the same pot with the remaining oil and one-third of the fried onions, add the marinated mutton.
   • Sauté on high heat for 7-8 minutes, stirring continuously, until the mutton is seared and changes color.
   • Add the chopped tomatoes, slit green chilies, and dried plums. Mix well and cook for 5 minutes until the tomatoes start to soften.
   • Reduce the heat to low, cover the pot, and let the mutton cook for 60-70 minutes, or until it is tender and the oil separates from the masala. Stir every 15 minutes to prevent sticking.
   • Once the mutton is tender, add the fried potatoes, garam masala, and lemon juice. Stir gently and cook for another 5 minutes.
5. 5

   Layer and 'Dum' Cook the Biryani

   • In a clean, heavy-bottomed pot, spread half of the 70% cooked rice in an even layer.
   • Carefully spoon the entire cooked mutton and potato masala over the rice layer.
   • Sprinkle half of the chopped mint leaves, coriander leaves, and reserved crispy fried onions over the mutton.
   • Gently spread the remaining rice over the mutton, creating the final layer.
   • Garnish the top with the remaining mint, coriander, and fried onions. Drizzle the saffron-infused milk and ghee evenly over the rice.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can place a heavy object on the lid or seal the edges with atta dough.
   • Cook on the lowest possible heat for 20-25 minutes. You can place a tawa (flat griddle) under the pot to ensure gentle, even heating.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, still covered, 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 flat spatula or fork, mixing the layers slightly as you serve.
   • Serve hot with a side of cooling raita or a simple salad.