Odia Mutton Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the biryani ingredients.

   1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

   2.Slice the onions thinly, halve the potatoes, slit the green chilies, and whisk the yogurt.

   3.Soak the saffron in warm milk and keep it aside.

   TIPSoaked rice cooks more evenly and is less likely to break while parboiling.
2. 2
   pressure cook · ~30 min

   Pressure cook the mutton.

   1.Add mutton, 1 tbsp ginger-garlic paste, turmeric powder, red chili powder, coriander powder, 0.25 tsp salt, and 2 cups water to a pressure cooker.

   2.Mix well and cook on medium heat until the mutton is just tender, about 5-6 whistles.

   3.Let the pressure drop naturally and keep the mutton with its cooking liquid aside.

   TIPDo not overcook the mutton here; it will cook again on dum and should still hold its shape.
3. 3
   fry · ~12 min

   Fry the potatoes and brown part of the onions.

   1.Heat the oil and 1 tbsp ghee in a heavy pot over medium heat.

   2.Add the potato halves and fry until light golden on the edges, then remove.

   3.Add about half the sliced onions and cook until golden brown, then remove and keep aside.

   TIPKeep the heat moderate so the onions brown evenly instead of burning at the edges.
4. 4
   saute · ~15 min

   Cook the mutton masala.

   1.In the same pot, add the remaining ghee, bay leaf, cardamom, cloves, cinnamon, black peppercorns, and cumin seeds.

   2.When fragrant, add the remaining onions and sauté until soft and light golden.

   3.Add the remaining ginger-garlic paste and green chilies, then cook for 1 minute.

   4.Add the yogurt and stir well until the masala looks smooth.

   5.Add the pressure-cooked mutton with 0.5 cup of its cooking liquid and simmer until the masala coats the meat.

   TIPCook the yogurt on medium-low heat and stir steadily so it does not split.
5. 5
   boil · ~10 min

   Parboil the rice.

   1.Bring 8 cups water to a boil in a large pot.

   2.Add 0.5 tsp salt, then drain the soaked rice and add it to the boiling water.

   3.Cook until the rice is about 70 percent done and still has a firm center.

   4.Drain the rice right away and let the steam escape for 2 minutes.

   TIPStop at 70 percent cooked rice; fully cooked rice will turn soft during dum.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Spread the mutton masala evenly in the heavy pot.

   2.Arrange the fried potatoes over the mutton.

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

   4.Scatter the browned onions, mint, and coriander leaves over the rice.

   5.Drizzle the saffron milk and lemon juice on top.
7. 7
   rest · ~5 min

   Seal and rest the pot briefly before dum.

   Cover the pot with a tight lid and let it sit for 5 minutes so the layers settle and the steam begins to build gently inside.

8. 8
   simmer · ~30 min

   Cook the biryani on dum.

   Set the pot over very low heat and cook for 20 minutes until the rice is fully done and the aromas meld together. Turn off the heat and let it stand, covered, for 10 minutes.

   TIPUse the lowest heat possible to keep the bottom from catching while the top finishes steaming.
9. 9
   serve

   Fluff the biryani and serve hot.

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