Mutton Biryani

Ingredients

For marinating mutton

• 1 kg tender mutton in small pieces
• 4 large onions, cut finely and deep fried to a crisp
• ¼ kg coriander
• A handful mint leaves
• 3 tsp coriander powder
• 2 tsp turmeric powder
• 4 tbsp ginger garlic paste
• 1-2 green chilies
• 1 cup yogurt
• 5 green cardamoms
• 5 cloves
• 5 black peppercorns
• 2 cinnamon sticks
• 2 tsp black cumin seeds
• 2 tbsp lemon juice
• 2 tsp salt

For Biryani

• ¾ kg basmati rice
• 2 tbsp clarified butter (ghee)
• 2 liters water
• 2 large onions
• A pinch of saffron
• 1 glass milk

Method

1. Grind the cardamoms, cloves, cinnamon, cumin and pepper to a powder.
2. Blend the coriander, mint and green chilies with the yogurt.
3. Put the mutton in a large bowl and add the yogurt mix, spice powder and the rest of the ingredients for the marination.
4. Leave overnight. Marinating the meat will make it tender and will allow the flavors to soak in.
5. Keep the water to boil in a large vessel.
6. Wash the rice and add to the boiling water. Remove and drain the rice when half cooked.
7. Take a large heavy bottomed vessel. Pour in half the melted butter.
8. Slice the onions into rings and place at the bottom.
9. Put in half the rice into the pot. Place half the marinated mutton on it and cover with a layer of fried onions.
10. Repeat the step so that now there are two layers of rice, mutton and onions.
11. Warm the milk with saffron. Pour the milk over the layers.
12. Add the butter.
13. Close a lid over the vessel and seal the edges with foil so that none of the steam and aroma is allowed to escape.
14. Cook for half an hour on low heat.
15. Turn off the heat and let the sealed pot stand for fifteen minutes before opening it.
16. Mix the layers before serving.
17. Serve with raitha.