← Nouns Cooking · Indian

Ingredients

• 1 kg mutton (goat or lamb) on the bone, in 5 cm pieces
• 150 g Plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp Chilli powder
• ½ tsp Ground turmeric
• 1½ tsp Garam masala
• 2 tsp salt, for the meat
• 3 tbsp Ghee
• 2 tbsp Vegetable oil
• 2 Bay leaves
• 6 Cloves
• 6 green cardamom pods
• 2 4 cm cinnamon sticks
• 3 Onion, thinly sliced
• 2 Tomato, chopped
• 3 Green chilli, slit
• 600 g Basmati rice, rinsed and soaked for 30 minutes
• 2 tbsp salt, for the rice water
• 1 pinch good pinch of saffron, soaked in 3 tbsp warm milk
• 1 handful large handful of mint leaves, chopped
• 1 handful Coriander (cilantro), chopped
• 60 g crisp fried onions (birista)
• 1 lemon, juiced

Method

1. Mix the mutton with the yogurt, ginger-garlic paste, chilli powder, turmeric, 1 tsp garam masala and the 2 tsp salt. Cover and marinate in the fridge for 1 hour, or overnight.
2. Heat 2 tbsp ghee and the oil in a large heavy pot. Fry the bay leaves, half the whole spices, then the onions for 12–15 min until deep golden. Add the tomatoes and chillies and cook for 5 min until soft.
3. Add the marinated mutton and fry over medium-high heat for 8–10 min. Add 300 ml water, cover and simmer on low for 50–60 min, stirring now and then, until the meat is very tender and the masala is thick (about 30 min in a pressure cooker). Stir in the lemon juice.
4. Meanwhile, bring 3 litres of water to a rolling boil with the 2 tbsp salt and the rest of the whole spices. Add the drained rice and boil for 5–6 min, until the grains are about three-quarters cooked: soft outside but with a firm core. Drain well.
5. Scatter half the mint, coriander and fried onions over the mutton. Spread the rice on top in an even layer, then drizzle with the saffron milk, the rest of the ghee and garam masala, and top with the remaining herbs and onions.
6. Cover tightly with foil and a lid. Cook on the lowest heat for 20–25 min (a flat griddle under the pot stops it catching), until the rice is fully cooked and steamy.
7. Rest for 10 min off the heat, then gently fold from the edges to mix the layers. Serve with raita and salan or a simple salad.

Tips

• Cool leftover biryani quickly and refrigerate within 1 hour; reheat until piping hot.
• Shop-bought fried onions save a lot of time; check the label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Sharmis Passions