Eid Special: Mutton Biryani

Ingredients

• 2 lbs (900 g) bone-in mutton or lamb, cut into chunks
• 2 cups (400 g) basmati rice
• 2 large onions, thinly sliced
• 1/2 cup (120 g) plain yogurt
• 1/4 cup (60 ml) neutral oil or ghee
• 2 tbsp (30 g) ginger-garlic paste
• 2 medium tomatoes, chopped
• 1/4 cup (4 g) fresh cilantro, chopped
• 1/4 cup (4 g) fresh mint leaves, chopped
• 2–3 green chilies, slit (optional)
• 2 tsp salt, or to taste
• 1 bay leaf
• 4 green cardamom pods
• 6 whole cloves
• 1-inch (2.5 cm) cinnamon stick
• 1 black cardamom pod (optional)
• 6 black peppercorns
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder (or cayenne, adjust to heat)
• 8 cups (2 L) water
• 1 tsp salt
• 1 tsp lemon juice
• 2 tbsp (30 ml) warm milk with a pinch of saffron (or 1/8 tsp turmeric for color)
• 2 tbsp (30 g) fried onions (store-bought or homemade)
• 1 tbsp (15 g) ghee
• Extra cilantro and mint

Instructions

1. 1

   Rinse basmati rice 3–4 times until water runs clear. Soak for 30 minutes; drain.

2. 2

   In a large bowl, combine mutton, yogurt, ginger-garlic paste, half the chopped cilantro and mint, green chilies, salt, and all the biryani spice mix. Marinate 30 minutes (overnight best).

3. 3

   Heat oil/ghee in a heavy pot or Dutch oven. Add whole spices and sauté 30 seconds until fragrant.

4. 4

   Add sliced onions and cook on medium, stirring, until deep golden brown (10–12 minutes). Remove half for garnish.

5. 5

   Add tomatoes to the pot and cook until soft (3–4 minutes). Add marinated mutton and cook on high for 5–7 minutes, stirring, until seared.

6. 6

   Reduce heat to low, cover, and cook for 40–50 minutes until mutton is tender, stirring occasionally. Add a splash of water if needed.

7. 7

   Meanwhile, bring 8 cups water to a boil. Add 1 tsp salt and lemon juice. Add soaked rice and cook until 70% done (grains still firm, about 5–6 minutes). Drain immediately.

8. 8

   Preheat oven to 350°F (175°C), if baking for dum.

9. 9

   Layer cooked mutton (with its masala) evenly in the pot. Top with cooked rice, fried onions, remaining cilantro and mint. Drizzle saffron milk and ghee over rice.

10. 10

    Seal pot with foil and lid. For dum: Bake 25 minutes, or cook on low on stovetop for 25–30 minutes. Rest 10 minutes before serving. Gently fluff and serve hot.