Ingredients
Method
Marinate the Mutton
- In a large bowl, combine mutton with curd, fried onions, salt, ginger-garlic paste, fried onion oil, green chillies, degi red chilli powder, coriander powder, caraway seeds, chopped coriander stems, and fresh mint leaves.
- Mix well to coat the mutton evenly.
- Cover and set aside to marinate.
Biryani Masala Preparation
- In a pan over medium heat, dry roast coriander seeds, cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, and a pinch of salt.
- Roast until aromatic, then transfer to a plate to cool.
- Grind the roasted spices into a fine powder using a mixer grinder.
- Set aside for later use.
Cooking the Mutton
- In a deg or large handi, heat fried onion oil and ghee.
- Add whole spices: cinnamon stick, mace, green cardamom, black cardamom, cloves, and bay leaf. Let them splutter.
- Add the marinated mutton and sauté on medium heat for 10–15 minutes until the meat is about 80% cooked.
- Remove and reserve excess oil from the pot.
- Sprinkle prepared biryani masala over the mutton.
- Cover and cook for another 5–6 minutes.
- Turn off the flame and keep aside.
Preparing the Curry Mix
- In a mixing bowl, add green chillies, fresh mint leaves, prepared biryani masala, fried onions, chopped coriander leaves, reserved oil from mutton, fresh cream, salt to taste, and kewra water.
- Mix well and set aside for layering.
Cooking the Rice
- Bring a large pot of water to a roaring boil.
- Add salt, bay leaf, cinnamon stick, black cardamom, green cardamom, and rinsed sella basmati rice.
- Cover and cook on high flame for 4–5 minutes until the rice is 60% cooked.
- Strain the rice and spread on trays to cool.
- Divide the rice into two equal parts for layering.
Layering the Biryani
- In the same deg or handi spread the first layer of half the cooked rice.
- Spoon over half of the prepared curry mix and sprinkle biryani masala.
- Add the second layer of rice, followed by the remaining curry mix and biryani masala.
- Top with fresh mint leaves, fried onions, chopped coriander leaves, saffron water, and whole green chillies.
- Cover the pot with a lid and seal the edges with dough.
- Place hot coal on top of the lid.
- Cook on high flame for 2–3 minutes, then reduce to low flame and cook for 20–30 minutes.
- Turn off the heat and let it rest for 10–12 minutes.
Serving
- Gently fluff the biryani using a flat spoon or fork to avoid breaking the rice grains.
- Transfer to a serving dish and garnish with fresh mint and coriander sprigs.
- Serve hot with raita or your choice of salan.
Notes
- Type of Rice: Use aged sella basmati rice or long-grain basmati rice for best texture and aroma. Soaking the rice for 30–45 minutes before cooking helps it fluff up nicely.
- Mutton Cut Tip: Prefer bone-in mutton (like shoulder or leg pieces) for richer flavor and tenderness. Boneless mutton cooks faster but lacks the same depth of flavor.
- Fried Onions (Birista): Fry onions until golden brown and crispy. They play a crucial role in adding sweetness and a deep umami flavor to both the marinade and the jhol.
- Marination Time: For best results, marinate the mutton for at least 2–3 hours, or overnight in the refrigerator. It helps tenderize the meat and infuse spices deeply.
- Spice Control: Adjust green chillies and red chili powder based on your spice preference. Degi mirch adds color without too much heat.
- Biryani Masala: Homemade biryani masala brings freshness and aroma. You can prepare it in bulk and store it in an airtight container for later use.
- Curry Mix: This flavorful mix keeps the biryani moist and aromatic after dum cooking. Be generous but balanced—too much can make the rice soggy.
- Dum Cooking Tip: Always seal the pot well to trap the steam. Placing a heavy lid or a hot pan/coal on top helps in even cooking and infusing smoky flavors.
- Resting Time: After dum, resting the biryani for 10–12 minutes before serving allows the flavors to settle and enhances the overall taste.
- Serving Suggestions: Serve hot with boondi raita, onion-tomato salad, or a light mirch ka salan for a complete meal.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on a stovetop or microwave with a sprinkle of water to retain moisture.