Hyderabadi Mutton Biryani

1. 1
   prep · ~30 min

   Soak the rice and saffron.

   1.Rinse the basmati rice until the water runs mostly clear.

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

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

   TIPDo not soak the rice longer or it may break during parboiling.
2. 2
   mix · ~30 min

   Marinate the mutton.

   1.Place the mutton in a large bowl.

   2.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, 1 pinch salt, half of the mint, half of the coriander leaves, and the green chili.

   3.Mix well so every piece is coated, then rest for 30 minutes.

   TIPA longer marinade gives deeper flavor, but 30 minutes works well for the base recipe.
3. 3
   fry · ~15 min

   Fry the onions.

   1.Heat the oil and 1 tbsp ghee in a wide pan over medium heat.

   2.Add the sliced onion and fry, stirring often, until deep golden and crisp.

   3.Lift out the onions and let them cool so they stay crisp.

   TIPKeep the heat moderate so the onions brown evenly instead of burning at the edges.
4. 4
   boil · ~8 min

   Parboil the rice.

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

   2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and 0.5 tsp salt.

   3.Add the drained rice and cook until it is about 70 percent done, about 4 to 5 minutes.

   4.Drain the rice immediately and spread it lightly so it does not keep cooking.

   TIPThe grain should still have a firm center because it finishes cooking on dum.
5. 5
   assemble · ~5 min

   Layer the biryani.

   1.Spread the marinated mutton in a heavy pot in an even layer.

   2.Pour in 0.25 cup water around the edges.

   3.Top with half of the fried onions and the remaining 1 tbsp ghee.

   4.Spread the parboiled rice over the mutton in an even layer.

   5.Finish with the remaining fried onions, mint, coriander leaves, and saffron milk.
6. 6
   simmer · ~50 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on low heat until the mutton is tender and the rice is fully cooked, about 35 to 40 minutes. Let the biryani sit off the heat for 10 minutes before opening.

   TIPSet the pot on a heavy tawa or skillet if your stove runs hot; it protects the bottom layer from scorching.
7. 7
   serve

   Fluff gently and serve hot.

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