Malabar Mutton Biryani

Instructions

1. 1

   Marinate Mutton & Prep Rice

   • In a large bowl, combine the mutton pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and 1 tsp of salt. Mix thoroughly to coat each piece.
   • Cover and let it marinate for at least 1 hour at room temperature, or up to 8 hours in the refrigerator for best results.
   • Gently wash the Kaima rice until the water runs clear, then soak it in fresh water for 20-30 minutes. Drain completely just before cooking.
   • In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
2. 2

   Prepare Fried Onions (Bista) & Garnish

   • Heat vegetable oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are uniformly golden brown and crisp. Do not rush this step.
   • Using a slotted spoon, remove the fried onions (bista) and spread them on a paper towel to drain excess oil. Set aside.
   • In the same oil, fry the cashew nuts until golden, then remove. Next, fry the raisins until they puff up. Remove and set aside with the cashews.
3. 3

   Cook the Mutton Masala

   • In a heavy-bottomed pot or pressure cooker, heat 3 tbsp of ghee over medium-high heat.
   • Add the marinated mutton and sear for 5-7 minutes, stirring, until it's browned on all sides.
   • Add the chopped tomatoes and slit green chilies. Sauté for 5-6 minutes until the tomatoes break down and the oil starts to separate.
   • Pour in 1 cup of water, mix well, and bring to a boil. Cover and cook until the mutton is tender (approx. 5-6 whistles in a pressure cooker or 50-60 minutes on the stovetop).
   • Once cooked, check the consistency. The gravy should be thick. If it's watery, cook uncovered on high heat for a few minutes to reduce it.
   • Stir in the chopped mint leaves, coriander leaves, and half of the prepared fried onions (bista). Mix well and turn off the heat.
4. 4

   Cook the Rice

   • In a large pot, bring 4 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, star anise), 1 tbsp of ghee, and 1.5 tsp of salt.
   • Add the drained rice to the boiling water. Cook for 7-9 minutes, or until the rice is 90% cooked. It should still have a slight bite to it.
   • Immediately drain the rice completely in a colander and let it stand for a couple of minutes.
5. 5

   Layer and 'Dum' Cook the Biryani

   • Use the same pot with the mutton masala or a separate heavy-bottomed pot. Spread half of the cooked rice evenly over the mutton masala.
   • Sprinkle half of the remaining fried onions, half the fried cashews and raisins, and half the saffron milk over the rice layer.
   • Spread the remaining rice on top to form the final layer.
   • Garnish the top with the rest of the fried onions, cashews, raisins, saffron milk, and lemon juice.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or a clean kitchen towel.
   • Cook on the lowest possible heat for 15-20 minutes. The steam trapped inside will cook the rice completely and infuse the flavors.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, with the lid on, for at least 15 minutes. This is a crucial step for the flavors to meld.
   • Open the lid and gently fluff the biryani from the sides using a flat spatula or fork, trying not to break the rice grains.
   • Serve the Malabar Mutton Biryani hot with a side of raita, papad, and lime pickle.