Mutton Biryani Recipe

Mix the mutton with all the marinade ingredients, cover and leave it. An hour is enough; overnight in the fridge is better.

⏱ 60 min

Wash the rice until the water runs nearly clear and soak it while the meat cooks. Soak the saffron in the warm milk.

Heat the oil in a heavy pot and fry the onions on medium heat until deep golden. Take out half for layering.

⏱ 12 min

Add the whole spices, then the marinated mutton. Bhuno on high heat, scraping the bottom, until the yogurt liquid dries and the meat changes colour.

⏱ 10 min

Add the tomatoes and fry until soft. Pour in the water, cover and cook on low heat until the mutton is tender and comes away from the bone. Top up with a little hot water if it dries out.

⏱ 60 min

Uncover, add the green chillies and dried plums and cook on medium heat until the masala is thick and the oil comes to the top. About a cup of thick gravy should remain.

⏱ 8 min

Bring the rice water to a rolling boil with the salt, shahi zeera and cardamom. Add the drained rice and boil until three-quarters done, then drain.

⏱ 6 min

Spread the rice over the mutton in two layers, scattering the mint, coriander and fried onion between them. Drizzle the saffron milk, kewra and ghee over the top.

Seal the lid tightly, give 2 minutes on high heat, then put a tawa under the pot and keep on the lowest heat for dum.

⏱ 20 min

Rest 5 minutes off the heat, then serve, digging down to the bottom so each plate gets meat and masala.

⏱ 5 min