Rajasthani Mutton Biryani

1. 1
   prep · ~30 min

   Soak the rice and ready the ingredients.

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

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

   3.Slice the onion, chop the tomato, slit the green chili, and whisk the yogurt.

   TIPUse aged basmati rice so the grains stay long and separate after dum cooking.
2. 2
   saute · ~8 min

   Brown the onions and whole spices.

   1.Heat ghee and oil in a heavy pressure cooker over medium heat.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and black peppercorns.

   3.Add the sliced onion and cook until golden brown, stirring often.

   TIPDo not rush the onions; deep golden onions give the biryani much of its body and sweetness.
3. 3
   saute · ~10 min

   Build the mutton masala.

   1.Add ginger-garlic paste and green chili, then cook until the raw smell fades.

   2.Add tomato and cook until soft and jammy.

   3.Stir in red chili powder, turmeric powder, coriander powder, garam masala, and 0.5 tsp salt.

   4.Add yogurt and cook on low heat until the masala looks thick and glossy.
4. 4
   pressure cook · ~35 min

   Cook the mutton until tender.

   Add the mutton and mix well so every piece is coated in masala. Pour in 2 cups water, cover, and pressure cook on medium heat until the mutton is tender, about 25 to 30 minutes after the first whistle.

   TIPThe mutton should be almost fully cooked at this stage because it only gets a short final dum later.
5. 5
   boil · ~8 min

   Parboil the rice.

   Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp salt and the drained rice, then cook until the grains are about 70 percent done. Drain immediately.

   TIPBreak one grain between your fingers; it should be soft outside with a tiny firm center.
6. 6
   saute · ~7 min

   Reduce the mutton gravy.

   Open the cooker once the pressure drops. Simmer the mutton masala uncovered if needed until it is thick and lightly coating the pieces, then stir in lemon juice, mint, and coriander leaves.

7. 7
   assemble · ~5 min

   Layer the biryani.

   1.Spread half the parboiled rice over the mutton masala in a heavy pot.

   2.Spoon some thick gravy over the rice for even flavor.

   3.Add the remaining rice on top in an even layer.

   4.Sprinkle the saffron water over the top.
8. 8
   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 absorbs the mutton juices. Let it rest off the heat for 10 minutes before opening.

   TIPKeep the heat very low to avoid scorching the bottom while the top layer finishes steaming.
9. 9
   serve

   Fluff gently and serve hot.

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