Hyderabadi Mutton Biryani

Step 1: Prepare the Birista (Fried Onions)

Heat oil in a pan for deep frying. Add 210g of thinly sliced red onions and fry, stirring occasionally, until they are deep brown. Be careful not to burn them. Remove the onions with a slotted spoon and drain them on a paper towel. Set aside.

Step 2: Prepare the Biryani Masala

In a dry pan, add shahi jeera, fennel seeds, coriander seeds, cloves, green cardamom, cinnamon, mace, and a torn bay leaf. Toast on low heat until fragrant. Let them cool completely, then grind into a fine powder.

Step 3: Marinate the Mutton

In a large bowl, combine 750g mutton with salt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder, and 1.5 tbsp of the prepared biryani masala. Add 1/2 cup each of mint and coriander leaves, 2 deseeded green chilies, and 1/2 cup of the fried onions (birista). Finally, add 1 cup yogurt, juice of 1 lime, and 1/4 cup of the oil used for frying onions. Mix thoroughly, cover, and marinate for at least 2 hours or overnight.

Step 4: Par-cook the Rice

Wash and soak 2 cups of basmati rice for 30-60 minutes. Bring a large pot of water to a boil and season it with salt, shahi jeera, green cardamom, cloves, cinnamon, and a few mint and coriander leaves. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until it's 50-60% cooked. Drain the rice, reserving about 1/2 cup of the starchy water.

Step 5: Layer the Biryani

In a heavy-bottomed pot, spread the marinated mutton in an even layer. Pour the reserved 1/2 cup of rice water over it. Layer half of the par-cooked rice on top. Sprinkle with some birista, mint, coriander, and a pinch of biryani masala. Add the remaining rice. Drizzle with ghee and saffron-infused milk. Top with the rest of the birista, mint, and coriander.

Step 6: Dum Cook the Biryani

Seal the pot tightly with aluminum foil and a heavy lid. Cook on medium-high heat for 10 minutes until steam starts to escape. Then, place the pot on a flat pan (tava) over the burner, reduce the heat to the absolute lowest, and cook for 45-50 minutes.

Step 7: Rest and Serve

Turn off the heat and let the biryani rest, sealed, for 10-15 minutes. Open the pot, gently fluff the rice, and mix from the bottom to combine. Serve hot.

• You can make a large batch of fried onions (birista) and freeze them for later use.

• To avoid dealing with whole spices while eating, you can grind them into a powder as shown in the recipe.

• Use a heavy-bottomed pot to prevent the biryani from burning at the bottom.

• Sealing the pot with dough (dum) is the traditional method for a perfect seal, but heavy foil and a tight-fitting, heavy lid can also work.

• Remember to add the reserved rice water to the mutton layer before adding the rice. This adds moisture and helps cook the mutton.

• For a spicier, more traditional version, do not deseed the green chilies and use regular red chili powder instead of Kashmiri red chili powder.

• You can add par-boiled potatoes along with the mutton layer if you enjoy potatoes in your biryani.