Mutton Biryani - Pakistani Style

Step 1: Prepare the Biryani Masala Paste

In a wooden mortar, add 8 garlic cloves, 3 green chilies, 1 piece of cinnamon stick, 1 piece of javitri, 1 black cardamom, 2 green cardamoms, 1 tablespoon of fennel seeds, 4-5 cloves, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of salt, and 1/4 teaspoon of Aji-no-moto (optional). Pound all ingredients thoroughly until a fine paste is formed. Add juice from 3 lemons and mix well. Scrape the paste into a bowl, then add a little water to the mortar to rinse out any remaining masala and add it to the bowl.

Step 2: Marinate the Mutton

Add 1 kg of mutton pieces to the prepared biryani masala paste. Mix thoroughly until all the mutton pieces are well coated. Cover the bowl and let it marinate for at least 1 hour.

Step 3: Prepare the Mutton Curry Base

Heat 1/2 cup of oil or ghee in a large karahi (wok). Add 3 medium-sized sliced onions and fry until they turn golden brown. Remove about half of the fried onions and set aside for garnish. Add 4 peeled and sliced tomatoes to the remaining onions in the karahi. Mix well. Sprinkle 1 teaspoon of salt over the tomatoes. Cover and cook for 2-3 minutes until the tomatoes soften. Stir again to mash the tomatoes.

Step 4: Cook the Mutton Curry

Add the marinated mutton to the karahi with the tomato-onion mixture. Mix thoroughly. Add 1.5 liters of water. Cover the karahi, leaving a small gap for steam to escape, and bring to a boil. Once boiling, stir, then cover completely and cook until the mutton is tender, which will take approximately 1 hour. Check the mutton for tenderness. Once the mutton is tender and the gravy has reduced, add 2 teaspoons of biryani masala. Mix well and cook for a few more minutes. Remove the mutton pieces from the gravy and set aside, leaving the gravy in the karahi. Set the karahi aside.

Step 5: Boil the Basmati Rice

In a large pot, add water for boiling the rice. Add 2 green cardamoms, 4-5 cloves, 2 pieces of cinnamon stick, and 1.5 teaspoons of salt. Cover the pot and bring the water to a rolling boil. Add 1 kg of pre-soaked Basmati rice (soaked for 1 hour) to the boiling water. Add 2 tablespoons of oil or ghee to the rice to prevent sticking. Stir gently. Cover and cook until the rice is 80% cooked (when a grain can be easily crushed between your fingers). Turn off the heat and drain the water from the rice.

Step 6: Layer the Biryani

In a clean, large pot, spread a layer of the mutton gravy (without meat) at the bottom. Add a layer of the 80% cooked Basmati rice over the gravy. Sprinkle some fresh mint leaves and 1 teaspoon of biryani masala over the rice. Add some of the reserved fried onions. Next, add a layer of the cooked mutton pieces. Add another layer of rice. Sprinkle another 1 teaspoon of biryani masala, more fried onions, and fresh mint leaves. If desired, drizzle some orange food color over the rice for visual appeal. Finally, place the remaining cooked mutton pieces on top.

Step 7: Dum Cook the Biryani

Cover the pot with a clean, thick cloth and then place the lid tightly over it. Place a heavy object on top of the lid to create a tight seal. Cook on very low heat (dum) for 20 minutes. After 20 minutes, turn off the heat and let the biryani rest, still covered, for another 5 minutes to allow the flavors to meld and the steam to settle.

Step 8: Serve the Biryani

Gently mix the biryani from the sides of the pot to combine the rice and mutton curry. Serve the flavorful Mutton Biryani hot on a plate, ensuring each serving has a good mix of rice and tender mutton pieces. Enjoy!

• Marinating the meat for at least an hour ensures it absorbs all the flavors.

• Adding biryani masala at the end of cooking the meat curry helps retain its aroma.

• Cooking rice to 80% doneness before layering prevents it from becoming mushy during dum.

• Using a heavy object on the lid during dum ensures proper steaming and flavor infusion.

• You can use chicken or beef instead of mutton.

• Adjust the amount of red chili powder to your spice preference.

• A pressure cooker can be used to cook the mutton faster, saving time.