Hyderabadi Kache Gosht ki Biryani

Contains: dairy

• Basmati rice

  300 g

• Biryani masala

  10 g

• Coriander leaves

  15 g

• Curd

  150 g

• Ghee

  30 g

• Ginger-garlic paste

  35 g

• Lemon juice

  15 ml

• Milk

  30 ml

• Mint leaves

  15 g

• Mutton

  curry cut, bone-in

  400 g

• Oil

  60 ml

• Onion

  thinly sliced

  3 pc

• Red chili powder

  8 g

• Saffron

  soaked in warm milk

  1 g

• Salt

  to taste

• Turmeric powder

  3 g

• Whole garam masala

  8 g

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Method

1. 1Marinate the mutton with yogurt, ginger-garlic paste, red chilli, turmeric and biryani masala for a few hours.
2. 2Fry sliced onions until crisp and golden; reserve with their oil.
3. 3Mix half the fried onions, mint, coriander and lemon juice into the marinade.
4. 4Soak basmati rice, then boil with whole spices and salt until just three-quarters done.
5. 5Spread the marinated raw mutton at the base of a heavy pot.
6. 6Layer the drained rice over the meat.
7. 7Scatter saffron milk, remaining fried onions, herbs and ghee on top.
8. 8Seal the pot with a tight lid or dough and cook on high for a few minutes.
9. 9Lower to a griddle and cook on slow dum until the mutton is tender.
10. 10Rest sealed, then gently lift from the base to serve.