Sindhi Mutton Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the biryani ingredients.

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

   2.Slice the onions thinly, chop the tomatoes, slit the green chilies, and chop the coriander leaves.

   3.Peel the potatoes and cut them in halves.

   4.Whisk the yogurt and soak the saffron in 2 tbsp warm water.

   TIPSoaking helps the rice cook evenly and stay long and separate.
2. 2
   fry · ~15 min

   Fry the onions and potatoes.

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

   2.Add the sliced onions and fry until deep golden and crisp, about 8-10 minutes.

   3.Remove half the fried onions for layering later.

   4.Add the potato halves to the same pot and fry until lightly golden on the edges, 4-5 minutes.

   TIPKeep the onions just shy of dark brown so they stay sweet, not bitter.
3. 3
   saute · ~20 min

   Cook the mutton masala.

   1.To the same pot, add the ghee and cumin seeds.

   2.Add the ginger-garlic paste and sauté for 1 minute until fragrant.

   3.Add the mutton and cook on medium-high heat until it loses its raw color, 5-6 minutes.

   4.Add turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp salt.

   5.Add the tomatoes, green chilies, yogurt, mint, and half of the coriander leaves.

   6.Mix well and cook until the tomatoes soften and the masala looks thick and glossy, 8-10 minutes.
4. 4
   simmer · ~40 min

   Simmer the mutton until tender.

   Add 4 cups water, cover, and cook on low heat until the mutton is tender and the gravy is thick but still moist, about 35-40 minutes. The potatoes should finish cooking in the masala and the oil should start showing around the edges.

   TIPIf the pot starts drying before the mutton softens, add a splash of hot water and keep cooking gently.
5. 5
   boil · ~8 min

   Parboil the rice.

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

   2.Add bay leaf, green cardamom, cloves, black peppercorns, cinnamon, and 1 tsp salt for the rice water.

   3.Drain the soaked rice and add it to the boiling water.

   4.Cook until the rice is about 70 percent done, 5-6 minutes, then drain immediately.

   TIPThe grain should break with a firm center; overcooked rice will turn mushy during dum.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Keep the mutton masala in the heavy pot as the bottom layer.

   2.Spread the parboiled rice evenly over the mutton.

   3.Top with the reserved fried onions, remaining coriander leaves, lemon juice, and saffron water.
7. 7
   rest · ~30 min

   Seal and 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 flavors. Let it rest off the heat for 10 minutes before opening.

   TIPUse the lowest heat possible to avoid burning the bottom layer.
8. 8
   serve

   Fluff gently and serve the biryani.

   Open the pot, fluff from the sides with a flat spoon, and lift the rice and mutton together so every serving gets both layers.

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