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Weekends, gatherings, or weddings, one timeless and wholesome dish that everybody craves is biryani. Individual rice grains coated with spices, smokiness from fried onions, and tender but juicy mutton pieces make this a delicacy that you cannot stop digging into once it is served on the table. It’s one of the few delights that bring together a family or group of friends.
Once served, siblings forget what they were fighting about, friends stop blabbering, and couples take a pause from quarrelling to focus on the food. Each bite is like a musical, different notes hitting your buds in a symphony. Spicy and tangy to earthy and subtly sweet notes create a medley that makes you want to keep eating, one bite after another, even if you are full. Mutton biryani is one of the few dishes that you save the leftovers to savour them the next day. Foodies will agree that cold biryani tastes even better than hot.
The heart of this dish is the marination of the meat so it absorbs the flavours. Then,
Read MoreCombine all the ingredients for marination in a bowl to make a smooth blend. Add washed mutton pieces to it and coat them well.
Cover the bowl and let the mutton absorb flavours for 2 hours. You can also keep it aside overnight for better texture and notes.
Wash the rice a few times and soak it for 20 minutes before cooking the handi. They will be cooked with the mutton later.
For the masala, you can dry roast the ingredients until they are aromatic. Keep them aside before turning them into a coarse powder.
Heat oil in a kadhai and saute sliced onions until they are crispy and brown. Meanwhile, pound ginger, garlic, and green chillies with a pinch of salt to make a coarse paste.
Keep the onions aside and add ghee to the pan. Add sliced onion and ginger garlic paste.
After sauteing for a minute, add tomatoes and powdered spices. Cook the ingredients with a closed lid until the spices release the oil and the tomatoes are mushy.
Add marinated mutton and keep the flame medium high. Cover the pan with a lid to cook the ingredients for about 20-25 minutes. Mutton should be 95% cooked before you add rice.
After adding rice, pour water, and put the lid back on. Let the grains swell and cook up to 80%.
At this stage, use a large ladle to make small holes in the rice. Pour ghee and saffron milk in them and garnish the top with crispy onions, coriander leaves, and mint leaves.
Turn the flame low and seal the lid with the help of dough. The process of dum cooking prevents the steam from escaping and allows the flavours to blend.
After 20-30 minutes of dum cooking, turn off the heat. Place the pot on the table and open it only when the biryani is ready to be served.
The rice-to-mutton ratio is 1:1. If you are making 1kg of mutton, use 1kg of rice for biryani.
If you prepare biryani using 1kg of mutton, it can feed 4-5 people as a standalone dish.
To elevate the taste of biryani, use fresh herbs like coriander and mint, aromatics like ginger and garlic, and high-quality saffron and whole spices.
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