Mutton Biryani – MasterChef Style

Step 1: Prepare Birista (Fried Onions)

Chop 900 grams of onions finely using a food processor. Heat oil in a deep pan over low to medium flame. Add the chopped onions and fry until they turn golden brown. Be careful not to over-brown them as they continue to cook in their own heat. Remove the fried onions (birista) and drain excess oil.

Step 2: Prepare Biryani Masala

In a dry pan, lightly roast 3 tbsp coriander seeds, 1 tbsp black peppercorns, 2 tsp cumin seeds, 2 tsp cloves, 7-8 black cardamoms, 3 tbsp green cardamoms, 3 mace, 7-8 bay leaves, and 4-5 inch cinnamon sticks until fragrant, about 3-5 minutes. Add 7-8 spicy red chilies and roast for another minute. Transfer the roasted spices to a plate to cool, then grind them coarsely.

Step 3: Prepare Ginger Garlic Green Chili Paste

Blend ginger, garlic, and green chilies into a fine paste.

Step 4: Marinate the Mutton

In a large bowl, combine 1 kg mutton, the prepared ginger garlic green chili paste, a small handful of chopped fresh coriander, a small handful of chopped mint, 1 tsp turmeric powder, 2 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 2 tbsp of the freshly ground biryani masala, and salt to taste. Mix well. Add 8-10 dried apricots, the prepared birista (fried onions), 2-3 small baby potatoes (optional), 400 grams of whisked curd, and 6 tbsp of birista oil. Mix everything thoroughly until the mutton is well coated. Marinate for 1-2 hours.

Step 5: Cook the Marinated Mutton

Heat 2 tbsp of birista oil in a pressure cooker. Add the marinated mutton and sauté for 5 minutes until it starts to release its juices. Add 600 ml of hot water. Close the lid and pressure cook for 1-2 whistles, or until the mutton is tender (cooking time may vary based on mutton quality).

Step 6: Prepare Basmati Rice

Wash 1 kg basmati rice and soak it for 30 minutes, then drain. In a large pot, bring water to a boil. Add 1 tsp caraway seeds, 2 bay leaves, 1 star anise, 3-4 cloves, 3-4 black peppercorns, and 3-4 green cardamoms (placed in a tea infuser for easy removal). Add salt to taste. Once the water is boiling, add the soaked and drained basmati rice. Cook the rice until it is 60% done. Gently check a grain by pressing it. Drain the rice and spread it on a large plate or tray to cool slightly.

Step 7: Layer and Dum Cook the Biryani

Transfer the cooked mutton to a heavy-bottomed handi (pot). Sprinkle a small handful of chopped fresh coriander, a small handful of chopped mint, 2 tbsp biryani masala, and some birista over the mutton. Layer with a portion of the 60% cooked basmati rice. Repeat the layering with birista, fresh coriander, mint, and a few green chilies (optional). Top with the remaining basmati rice. Pour 4-5 tbsp of saffron-infused milk (saffron soaked in milk) over the rice. Drizzle 3-4 tbsp of ghee evenly. Cover the handi tightly with a lid and place a heavy weight on top. Dum cook on low heat for 10-15 minutes. If your pot has a thin bottom, place a tawa underneath to prevent burning.

Step 8: Infuse with Dhungar (Smoke)

After dum cooking, open the lid. Place a small metal bowl in the center of the biryani. Place a hot piece of charcoal in the bowl. Add 2-3 green cardamoms and 1 tsp of ghee over the charcoal to create smoke. Immediately cover the handi tightly to trap the smoke. Let it rest for 5 minutes to infuse the smoky flavor.

Step 9: Serve Mutton Biryani

Remove the charcoal bowl. Gently mix the biryani from bottom to top to combine the mutton and rice layers. Serve the hot, aromatic Mutton Biryani with raita or your favorite side dish.

• Do not over-brown the onions for birista, as they continue to cook in their own residual heat after being removed from oil.

• Marinate the mutton for at least 1-2 hours to allow the flavors to deeply penetrate the meat.

• Use good quality, fresh mutton to ensure it cooks properly and becomes tender.

• Avoid stirring the basmati rice too much while boiling to prevent the grains from breaking.

• If your cooking pot has a thin bottom, place a tawa (griddle) underneath during dum cooking to prevent the biryani from burning at the bottom.