Rajasthani Mutton Biryani

1. 1

   Step 1

   • a.Marinate the Mutton & Prepare Rice
   • b.In a large bowl, combine the mutton pieces with curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, 1 tsp salt, and lemon juice.
   • c.Mix thoroughly to ensure the mutton is evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the most tender results.
   • d.Wash the basmati rice under running water until it runs clear. Soak the rice in fresh water for 30 minutes. In a small bowl, soak the saffron strands in 2 tbsp of warm milk.
2. 2

   Step 2

   • a.Prepare the Birista (Fried Onions)
   • b.Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the 2 thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp. Do not let them burn.
   • d.Remove the fried onions (birista) with a slotted spoon and spread them on a plate lined with a paper towel. Set aside.
3. 3

   Step 3

   • a.Cook the Mutton Korma
   • b.In the same pan with the remaining ghee, add the 1 finely chopped onion and sauté for 5-7 minutes until it turns light golden.
   • c.Add the tomato puree and slit green chilies. Cook for 5-6 minutes until the oil begins to separate from the mixture.
   • d.Add the marinated mutton along with the entire marinade. Increase the heat to high and sauté for 7-8 minutes, stirring continuously.
   • e.Reduce the heat to low, add 1 cup of water, cover the pan, and let the mutton cook for 45-50 minutes, or until it is 80-90% tender. The gravy should be thick by the end.
4. 4

   Step 4

   • a.Par-boil the Rice
   • b.While the mutton is cooking, bring 8 cups of water to a rolling boil in a large pot. Add the bay leaf, green cardamom, cloves, cinnamon stick, and 2 tsp of salt.
   • c.Drain the soaked rice and add it to the boiling water.
   • d.Cook for 5-7 minutes until the rice is exactly 70% cooked. A grain should break easily when pressed but still have a firm, raw center.
   • e.Immediately drain the rice completely in a colander.
5. 5

   Step 5

   • a.Layer and 'Dum' Cook the Biryani
   • b.In a heavy-bottomed pot (handi), spread half of the par-boiled rice to form the base layer.
   • c.Evenly layer all of the cooked mutton korma over the rice.
   • d.Sprinkle half of the birista, half of the chopped mint, and half of the coriander leaves over the mutton.
   • e.Gently spread the remaining rice as the top layer. Sprinkle the rest of the birista, mint, and coriander leaves.
   • f.Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee over the top layer of rice.
   • g.Seal the pot with a tight-fitting lid. For a perfect seal, you can use a dough made from atta and water to seal the gap between the pot and the lid.
   • h.Place the pot on a tawa (flat griddle) over low heat and cook for 20-25 minutes. This 'dum' process steams the biryani perfectly.
6. 6

   Step 6

   • a.Rest and Serve
   • b.Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes. This allows the flavors to meld and settle.
   • c.Carefully break the seal and open the lid. Gently fluff the biryani from the sides using a fork or a flat spatula, mixing lightly from the bottom up.
   • d.Serve hot with a side of cooling raita or salan.

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