Kacchi Mutton Biryani

Ingredients

• 2 to 3 large red onions (sliced finely and strands separated)
• cooking oil ( to deep fry)
• 500 grams mutton (Raan cut /leg pieces (washed, drained and pat dry completely))
• salt to taste
• 2 teaspoons caraway seeds (shah jeera)
• 1 a small piece of mace (crushed)
• 3 green cardamom
• 1 black cardamom
• 2 inch cinnamon stick
• 5 cloves
• 1 star anise
• 1 bay leaf
• 1 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 tablespoon red chilli powder
• 2 tablespoons ginger garlic paste
• 2 to 3 green chillies (slit)
• 1/2 cup thick yoghurt
• fresh mint leaves (handful)
• Fresh coriander leaves (fistful)
• 3/4 cup fried onions
• 1/4 cup cooking oil (from the fried onion, preferably)
• 1 1/2 cups basmati rice (washed and soaked in water for 20 to 30 minutes and drained or soak as per packet instructions)
• 6 cups water
• 2 green cardamom
• 2 cloves
• 2 green chillies (slit)
• 1 1/2 tablespoons salt (fine)
• 1 pinch saffron strands (soaked in 2 tablespoons of hot water)
• fresh mint leaves (fistful)
• 1/4 cup fried onions
• 1 tablespoon ghee
• 1/4 cup water ( reserved after parboiling the rice)

Instructions

1. 1

   --- Prepare the crispy fried onions ---

2. 2

   Prepare the crispy fried onions: Heat enough oil in a wide shallow pan or kadai.

3. 3

   Prepare the crispy fried onions: Separate the strands of the sliced onions with your hands.

4. 4

   Prepare the crispy fried onions: Test the oil by dropping one small onion strand, if it sizzles up then you can continue.

5. 5

   Prepare the crispy fried onions: Drop a handful of onion strands into the hot oil ensuring to spread out and do not overlap.

6. 6

   Prepare the crispy fried onions: Keep the flame low to medium all time, stir in between to fry evenly and fry till you see the onions changing shades (4 mins).

7. 7

   Prepare the crispy fried onions: Remove the onions with a slotted spoon on time before they get burnt. The onions will continue to cook even when you take them out, so remove them when you see the golden light brown shade.

8. 8

   Prepare the crispy fried onions: Spread the fried onions on a paper towel to drain the excess oil (It will become crispy as it cools).

9. 9

   Prepare the crispy fried onions: Let it cool completely before storing it in an airtight box and in the freezer.

10. 10

    --- Marinate the Mutton ---

11. 11

    Marinate the Mutton: Make sure you have washed and drained and pat dried the meat completely so avoid excess moisture.

12. 12

    Marinate the Mutton: Add the mutton and the rest of the marinade items and mix thoroughly with your hand preferably.

13. 13

    Marinate the Mutton: Cover and refrigerate overnight or at least 6 hours.

14. 14

    Marinate the Mutton: Take it out 30 minutes before you start the rice prep.

15. 15

    --- Prepare the Rice ---

16. 16

    Prepare the Rice: Boil the water in a deep large pot with salt, green chillies, cardamoms and cloves.

17. 17

    Prepare the Rice: Stir in the drained rice and bring to boil on a high flame.

18. 18

    Prepare the Rice: Reduce to medium flame and boil for just about 90 seconds to 2 minutes (30% to 50% cooked) and switch off.

19. 19

    Prepare the Rice: Drain the rice in a colander immediately.

20. 20

    Prepare the Rice: Reserve 1/4 cup of water for later.

21. 21

    --- Prepare the Kacchi Mutton Biryani Pot ---

22. 22

    Prepare the Kacchi Mutton Biryani Pot: Spread the marinated mutton in a single layer on the bottom of the biryani pot (oven friendly).

23. 23

    Prepare the Kacchi Mutton Biryani Pot: Spread the drained rice evenly and pour the reserved water all around (in case you feel the rice is almost cooked because you forgot to drain on time, then skip adding the reserved water).

24. 24

    Prepare the Kacchi Mutton Biryani Pot: Add the fried onions, mint leaves and saffron water (you may squeeze some lemon juice or rose water and a few dollops of ghee for extra flavour)

25. 25

    Prepare the Kacchi Mutton Biryani Pot: Cover and seal the pot with foil and then with the lid.

26. 26

    --- Bake or Dum cook ---

27. 27

    Bake or Dum cook: If making in the oven, then preheat the oven from 165°C to 170°C with the rack on level 2.

28. 28

    Bake or Dum cook: If making on a stovetop, place a heat diffuser (or any flat pan) on low flame and keep the biryani pot over the diffuser. This will ensure even heat distribution and prevent the burning of food. Dum-cook for 45 mins to 1 hour. For the oven, keep it up to 1 hour and 10 mins.

29. 29

    Bake or Dum cook: Open and remove the foil and let it cool for 5 minutes before you stir the rice (You may dig and check if the meat is done. If you feel it needs more cooking, then put it back in the oven. The residue heat of the oven will be enough to get it done)

30. 30

    Bake or Dum cook: Serve hot with cold salads, kachumber raita, papadams etc.