Mutton Biryani – Masterchef Style

Step 1: Prepare Birista (Fried Onions)

Finely slice 900 grams of onions using a food processor or by hand. Heat oil in a pan and fry the sliced onions on low to medium flame until they turn golden brown. Be careful not to over-brown them, as they will continue to cook off the heat. Remove the fried onions immediately and spread them on a paper towel to cool and crisp up.

Step 2: Prepare Fresh 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 they become aromatic. Ensure they do not burn. Add 7-8 spicy red chilies and roast for another minute. Transfer the roasted spices to a plate to cool, then grind them into a coarse powder.

Step 3: Prepare Ginger Garlic Green Chili Paste

Blend ginger (approx. 2-inch piece), garlic (approx. 1 whole bulb), and green chilies (approx. 8-10, to taste) into a fine paste.

Step 4: Marinate Mutton

In a large bowl, combine 1 kg mutton pieces with the prepared ginger garlic green chili paste, a small handful each of chopped fresh coriander and mint, 1 tsp turmeric powder, 2 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 2 tbsp freshly ground biryani masala, and salt to taste. Mix all ingredients thoroughly by hand until the mutton pieces are well coated.

Step 5: Add Remaining Marinade Ingredients

Add 6-8 dried apricots (optional) and half of the prepared birista (fried onions) to the mutton mixture. Mix again. Then, add 2-3 small baby potatoes (optional) and 400 grams of whisked curd. Pour in 6 tbsp of the birista oil (the oil used for frying onions). Mix everything thoroughly. Marinate the mutton for at least 1-2 hours for best flavor.

Step 6: Cook Mutton in Pressure Cooker

Heat 2 tbsp of birista oil in a pressure cooker. Add the marinated mutton to the cooker and sauté for 5 minutes on medium heat until the mutton releases some water and the spices become fragrant. Add 600 ml of hot water to the mutton. Close the pressure cooker lid and cook for 1-2 whistles, or until the mutton is tender. The cooking time may vary depending on the quality of the mutton.

Step 7: Prepare Basmati Rice

In a large pot, bring water to a rolling boil. Add 1 tsp caraway seeds and 2 bay leaves. For additional flavor, place 1 star anise, 3-4 cloves, 3-4 black peppercorns, and 3-4 green cardamoms in a tea infuser and submerge it in the boiling water. Add salt to taste (slightly more than usual, as excess water will be drained). Add 1 kg of washed basmati rice (soaked for 30 minutes) to the boiling water. Cook until the rice is 60% done. Avoid stirring frequently to prevent the rice grains from breaking. Drain the partially cooked rice and spread it on a large plate or tray to cool slightly and prevent further cooking.

Step 8: Layer and Dum Biryani

Once the mutton is cooked and tender, transfer it along with its gravy to a heavy-bottomed handi (pot). Sprinkle a small handful of chopped fresh coriander and mint, and 2 tbsp of the freshly ground biryani masala over the mutton. Add some of the remaining birista. Layer half of the partially cooked basmati rice over the mutton. Top this layer with more birista, fresh coriander, and mint. Add the remaining basmati rice as the final layer. Sprinkle with fresh coriander, mint, and the rest of the birista. Pour 4-5 tbsp of saffron-infused milk (saffron soaked in milk) and 3-4 tbsp of ghee over the rice. Cover the handi with a tight-fitting lid. Place a heavy object (like a mortar or pestle) on top of the lid to create a tight seal for dum cooking. Cook on low heat for 10-15 minutes. If your pot has a thin bottom, place a tawa (griddle) underneath to prevent burning.

Step 9: Dhungar (Smoky Flavor - Optional)

After dum cooking, open the lid. Place a small metal bowl with a hot piece of charcoal on top of the biryani. Pour a spoonful of ghee over the charcoal to create smoke. Immediately cover the handi again to trap the smoke. Let it rest for 5 minutes to infuse the smoky flavor. Remove the charcoal bowl and gently mix the biryani from the bottom up to combine the mutton and rice.

Step 10: Serve

Serve the Mutton Biryani hot with raita or your favorite side dish. Enjoy!

• Marinate mutton for longer for better flavor and tenderness.

• Do not over-brown the onions for birista, as they will continue to darken off the heat.

• Do not over-stir the basmati rice 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 burning.

• The freshly ground biryani masala can also be used for chicken biryani or vegetarian biryani.

• Potatoes are optional and can be omitted if preferred.