Mutton Biryani

Estimated — 6 ingredients not in food database (99% mass accounted for)

Contains: dairy

• Basmati rice

  washed and soaked 20 minutes

  200 g

• Bay leaf

  1 pc

• Black pepper

  5 ml

• Cinnamon stick

  1 pc

• Cloves

  2 pc

• Cumin seeds

  5 ml

• Curd

  100 ml

• Garam masala

  5 ml

• Ghee

  30 ml

• Ginger-garlic paste

  15 ml

• Green cardamom pods

  4 pc

• Green chilli

  slit

  1 pc

• Ground cumin

  5 ml

• Hot water

  600 ml

• Lemon juice

  15 ml

• Mutton

  cut into 2-3 cm pieces

  400 g

• Onion

  sliced

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

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Method

1. 1In a large bowl, mix 400 g mutton pieces with 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp cumin powder, 1/2 tsp black pepper, 1 tbsp lemon juice, and 100 ml plain yogurt. Marinate for at least 30 minutes.
2. 2Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 large sliced onion and sauté until golden brown. Remove half and set aside for garnish.
3. 3In the same pot, add 1 cinnamon stick, 4 green cardamom pods, 2 cloves, 1 bay leaf, 1 small green chili (slit), and 1/2 tsp cumin seeds. Sauté for 30 seconds until fragrant.
4. 4Add the marinated mutton and cook on medium heat for 8–10 minutes, stirring occasionally, until the meat is browned and the oil starts to separate.
5. 5Add 200 g washed and soaked basmati rice (soaked for 20 minutes) and stir gently to coat the rice with the masala. Add 600 ml hot water and 1 tsp salt. Bring to a boil.
6. 6Once boiling, reduce heat to low, cover tightly with a lid, and cook for 15 minutes on low flame. Do not stir.
7. 7After 15 minutes, turn off the heat. Let the biryani rest for 10 minutes to steam and absorb flavors.
8. 8Gently fluff the rice with a fork, mixing in the reserved fried onions. Serve hot with raita or a simple salad.