Shamsi Biryani – Mutton Biryani

Step 1: Heat Ghee & Add Spices

Heat 4 tablespoons of ghee in a pan. Once melted, add 2 bay leaves, a 1-inch cinnamon stick, and 2 black cardamoms. Sauté until fragrant.

Step 2: Fry Onions

Add 3 medium-sized sliced onions and fry until they are golden brown and caramelized.

Step 3: Add Ginger-Garlic Paste

Add 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Fry until the raw smell disappears.

Step 4: Add Yogurt

Immediately reduce the flame and add 1 cup of yogurt, stirring continuously to prevent it from splitting. Cook for 2-3 minutes until the oil separates.

Step 5: Add Chilli Powder & Mutton

Add 2 tablespoons of red chilli powder, then immediately add 1 kg of mutton. Sear the mutton for 5-6 minutes on a high flame until browned.

Step 6: Add Water & Salt

Add 250 ml of water and salt to taste. Stir well.

Step 7: Cook Mutton

Cover the pan and cook the mutton on a medium to low flame until it is done (approximately 30-40 minutes).

Step 8: Prepare Rice - Heat Ghee & Spices

In a separate pot, heat 2-3 tablespoons of ghee. Once melted, add 1 bay leaf, a 1-inch cinnamon stick, 2 star anise, 2 black cardamoms, and 8-10 black peppercorns. Sauté for a few seconds.

Step 9: Fry Onions for Rice

Add 3 medium-sized sliced onions and fry until they are golden brown.

Step 10: Add Water, Rice, Salt & Lemon Juice

Add 6 cups of water to the pot. Then add 3 cups of pre-soaked Basmati rice, salt to taste, and 1 teaspoon of lemon juice. Gently stir.

Step 11: Cook Rice

Cover the pot and cook on a medium to low flame for about 15 minutes until the rice is done.

Step 12: Add Garam Masala, Chillies & Mint to Mutton

Check the mutton to ensure it's cooked through. Add 1 teaspoon of garam masala powder, 5 slit green chillies, and a few fresh mint leaves to the mutton. Stir well.

Step 13: Layer Biryani

Top the mutton curry with the cooked rice.

Step 14: Garnish & Finish

Drizzle 1 tablespoon of ghee and some fresh cream over the rice. Garnish with fried onions and mint leaves.

Step 15: Dum Cook

Cover the biryani and cook for another 15-20 minutes on dum (low heat) before serving. Garnish with fresh coriander leaves.

• Reduce the flame immediately after adding yogurt to prevent it from splitting.

• Sear the mutton on high flame to lock in the juices and flavor.

• Gently stir the rice after adding it to the water to avoid breaking the grains.

• Use chicken instead of mutton for a quicker cooking time.

• Adjust the amount of green chilies and red chili powder to suit your spice preference.