Mutton Bombay Biryani

Step 1: Fry Onions

Heat 1/3 cup of oil in a pressure cooker. Add 3 medium-sized sliced onions and fry until they turn golden brown.

Step 2: Add Whole Spices and Ginger Garlic Paste

Remove a small portion of fried onions for garnishing. Add 1 clove, 1 green cardamom, 1 black cardamom, 2 bay leaves, and 2 cinnamon sticks to the remaining onions in the cooker. Stir for a few seconds until fragrant. Then add 2 tablespoons of ginger garlic paste and sauté for 1-2 minutes until the raw smell disappears.

Step 3: Add Dry Spices and Yogurt

Add 2 tablespoons of coriander powder, 1 teaspoon of turmeric powder, 1 tablespoon of red chili powder, and 1 tablespoon of salt. Mix well. Add 2 tablespoons of Bombay Biryani masala and a splash of water to prevent burning. Cook for 1-2 minutes. Then add 100 grams of yogurt and mix thoroughly.

Step 4: Add Mutton and Tomato, Pressure Cook

Add 750 grams of washed mutton pieces to the cooker and mix with the spices. Add 1 large sliced tomato. Pour in 1/3 cup of water. Close the pressure cooker lid and cook for 1 whistle on high flame, then reduce heat to low and cook for 10 minutes to tenderize the mutton.

Step 5: Prepare Rice

While the mutton is cooking, boil 3 liters of water in a large pot. Add 3 tablespoons of salt, 2 bay leaves, 1 teaspoon of cumin seeds, 2-3 cardamoms, 1 black cardamom, and 1-2 cinnamon sticks. Once the water comes to a rolling boil, add 750 grams of soaked basmati rice. Cook until the rice is 80% done (two 'kanis' cooked, one 'kani' raw). Drain the rice using a strainer.

Step 6: Cook Mutton Curry until Oil Separates

Once the mutton is cooked, open the pressure cooker. Increase the flame and cook the mutton curry, stirring occasionally, until all the excess water evaporates and the oil separates from the masala. This should take about 3-4 minutes.

Step 7: Layer the Biryani

In a large pot, spread a layer of the partially cooked rice at the bottom. Then add a layer of the cooked mutton curry. Top with another layer of rice. Continue layering until all mutton and rice are used, ending with a layer of rice.

Step 8: Add Flavorings and Dum Cook

Drizzle 1 teaspoon of kewra water and a few drops of yellow/orange food color over the top layer of rice. Cover the pot tightly with aluminum foil, then place the lid on top. Cook on very low flame for 20 to 25 minutes for dum. After cooking, turn off the heat and let the biryani rest for 5 minutes before opening the lid.

Step 9: Serve and Garnish

Gently mix the biryani to combine the rice and mutton curry. Transfer the Mutton Bombay Biryani to a serving platter. Garnish with the reserved fried onions and freshly chopped coriander leaves. Serve hot with raita or kachumber salad.

• Adjust red chili powder and salt according to your taste.

• Taste the rice water for salt before adding rice; add more if it tastes bland.

• Let the biryani rest for 5 minutes after dum cooking before opening the lid.

• For extra flavor, you can add fresh mint leaves and green chilies during layering.