Awadhi Mutton Biryani

1. 1
   prep · ~30 min

   Soak the rice and saffron.

   1.Wash the basmati rice gently until the water runs mostly clear.

   2.Soak the rice in water for 30 minutes, then drain well.

   3.Soak the saffron strands in warm milk and set aside.

   TIPAged basmati holds its shape better, so the biryani stays fluffy instead of sticky.
2. 2
   fry · ~12 min

   Fry the onions until golden.

   1.Heat the ghee in a heavy pan over medium heat.

   2.Add the sliced onion and cook, stirring often, until deep golden and crisp at the edges.

   3.Remove half the fried onion and keep it aside for layering.

   TIPKeep the heat medium so the onions brown evenly and do not burn.
3. 3
   saute · ~15 min

   Cook the mutton masala.

   1.To the same pan, add caraway seeds, 2 green cardamom, 2 cloves, 1 bay leaf, and the cinnamon.

   2.Add the remaining fried onion, green chili, and ginger-garlic paste. Cook for 1 minute.

   3.Add the mutton and cook on medium-high heat until it loses its raw color.

   4.Add yogurt, red chili powder, turmeric powder, coriander powder, garam masala, 0.25 tsp salt, and lemon juice.

   5.Mix well and cook until the masala thickens and coats the mutton.
4. 4
   simmer · ~50 min

   Cook the mutton until tender.

   Add 3 cups water, cover, and cook on low heat until the mutton is tender and the gravy is thick but not dry. Stir once or twice during cooking.

   TIPThe mutton should be almost fully cooked before dum, because the final steaming is gentle.
5. 5
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add 1 bay leaf, 2 green cardamom, 2 cloves, black peppercorns, and 0.5 tsp salt.

   3.Add the drained rice and boil until the grains are about 70 percent cooked.

   4.Drain the rice immediately so it does not overcook.

   TIPThe grain should break with a firm center when pressed; that is the right stage for layering.
6. 6
   assemble · ~4 min

   Layer the biryani for dum.

   1.Spread the cooked mutton and its thick gravy evenly in a heavy pot.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the reserved fried onion, mint, and coriander leaves on top.

   4.Drizzle the saffron milk over the rice.
7. 7
   other · ~25 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on the lowest heat until the rice is fully done and the aromas mingle beautifully. Let it sit off the heat for 10 minutes before opening.

   TIPPlace the pot on a flat tawa if your stove runs hot; it protects the bottom layer from scorching.
8. 8
   serve

   Fluff gently and serve hot.

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