Maharashtrian 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 water for 30 minutes, then drain.

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

   TIPSoaking helps the rice cook longer on dum without breaking.
2. 2
   fry · ~12 min

   Fry the onions.

   1.Heat the oil in a deep pan over medium heat.

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

   3.Lift them out and spread on a plate so they stay crisp.

   TIPDo not rush this step on high heat or the onions will burn before they turn sweet.
3. 3
   saute · ~12 min

   Cook the mutton masala.

   1.Heat the ghee in a pressure cooker over medium heat.

   2.Add cinnamon, green cardamom, cloves, black peppercorns, shah jeera, and 1 bay leaf.

   3.Add half of the fried onions and sauté for 30 seconds.

   4.Add ginger-garlic paste and green chili, then cook until fragrant.

   5.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt for the masala.

   6.Cook until the tomatoes soften and the masala looks glossy.
4. 4
   pressure cook · ~30 min

   Pressure cook the mutton.

   Add the mutton, yogurt, lemon juice, half of the mint, and half of the coriander leaves. Mix well, pour in 3 cups water, cover, and pressure cook until the mutton is tender, about 20 to 25 minutes after full pressure.

   TIPThe mutton should be just tender and still hold its shape, since it cooks again on dum.
5. 5
   boil · ~8 min

   Parboil the rice.

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

   2.Add the remaining bay leaf and the salt for parboiling rice.

   3.Add the drained rice and cook until it is about 70 percent done and still firm in the center.

   4.Drain the rice right away.

   TIPIf the rice is cooked too far now, the final biryani will turn soft instead of fluffy.
6. 6
   assemble · ~4 min

   Layer the biryani.

   1.Spread the cooked mutton masala in a heavy pot.

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

   3.Scatter the remaining fried onions, mint, and coriander leaves over the rice.

   4.Drizzle the saffron milk on top.
7. 7
   simmer · ~30 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and the flavors blend. Let it rest off the heat for 10 minutes before opening.

   TIPUse the lowest heat possible to avoid catching at the bottom.
8. 8
   serve

   Fluff gently and serve hot.

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