Sofiyani 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.

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

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

   4.Soak the saffron in warm milk and set aside.

   TIPDrained rice should feel firm and separate. Over-soaked rice can break while parboiling.
2. 2
   mix · ~20 min

   Marinate the mutton.

   Mix the mutton with yogurt, ginger-garlic paste, green chili, red chili powder, garam masala, lemon juice, coriander leaves, mint, and 0.25 tsp salt. Coat well and set aside for 20 minutes while you fry the onions.

3. 3
   fry · ~12 min

   Fry the onions until golden.

   1.Heat the oil in a wide pan over medium heat.

   2.Add the sliced onions and fry, stirring often, until deep golden and crisp at the edges.

   3.Lift them out and spread on a plate so they stay crisp.

   TIPPull the onions out just before they look fully done. They darken more as they cool.
4. 4
   boil · ~55 min

   Cook the mutton until tender.

   1.Heat 1 tbsp ghee in a heavy pot and add shah jeera, bay leaf, cardamom, cloves, cinnamon, and black peppercorns.

   2.Cook for a few seconds until fragrant, then add the marinated mutton.

   3.Cook over medium heat for 6 to 8 minutes, stirring, until the yogurt thickens and the raw smell fades.

   4.Add 4 cups water, cover, and cook until the mutton is tender and the gravy is lightly reduced.

   TIPThe mutton should be tender but not falling apart, because it cooks a little more during dum.
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, 1 bay leaf, 2 cardamom, 2 cloves, and a small piece of cinnamon if desired from the listed whole spices already in the recipe.

   3.Add the drained rice and cook until it is about 70 percent done, with a firm center.

   4.Drain the rice immediately.

   TIPThe rice must stay undercooked at this stage so the grains finish perfectly during dum.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Keep the cooked mutton with its gravy in the heavy pot.

   2.Scatter half of the fried onions over the mutton.

   3.Spread the parboiled rice evenly on top.

   4.Drizzle the saffron milk and remaining 1 tbsp ghee over the rice.

   5.Finish with the remaining fried onions, mint, and coriander leaves.
7. 7
   simmer · ~30 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes. Let it rest off the heat for 10 minutes before opening the lid and gently fluffing from the sides.

   TIPKeep the heat very low so the bottom does not scorch before the rice finishes steaming.
8. 8
   serve

   Serve the Sofiyani Mutton Biryani hot.

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