Mutton Biriyani

Mutton Biriyani
(with rice cooked in the mutton broth)

Mutton cut into pieces – 2lbs.
Cardamom – 4
Cinnamon – 2 small pieces
Bay leaf – 1
Cloves – 4
Whole black pepper – 3

Basmati rice – 2 cups, soak for 30 minutes and drain
Onion – 3 medium
Garlic – 10 cloves
Ginger – 1 piece
Green chilli – 4 to 6
Coriander powder – 3 tsp
Paprika – 1 tsp
Turmeric powder – ½ tsp + ½ tsp
Garam masala – 1 tsp
Fennel seeds – ½ tsp
Poppy seeds – 1 tbsp
Tomato – 2 big
Yogurt – ¾ cup
Chopped Cilantro & Mint – ½ cup
Lemon juice – 1 tsp

Cashew nuts
Raisins
Onion fried to a golden brown color(optional for garnishing)
Oil or Ghee

Pressure cook mutton pieces with salt, turmeric powder, bay leaf, cardamom, cinnamon, cloves, and black pepper. Add enough water to cover all the mutton pieces. You will be using this broth to cook the rice. Pressure cook it until the mutton is 3/4th done. The mutton will complete the cooking process later in the masala.

Finely chop the onion. You can do this in a food processor. Chop the garlic-ginger-green chilli very finely. This also can be done in a food processor. Heat oil/ghee in a big frying pan with a heavy bottom. Fry the cashews and raisins and set aside. Add the onion and cook until it is soft and light brown. Add the garlic ginger green chilli mixture to this and cook until all the raw smell disappears. Add coriander powder, turmeric powder and paprika and cook for a few minutes. Add yogurt, stir well, and cook until all the extra water from the yogurt evaporates. Add garam masala. Powder fennel seeds and poppy seeds(you can use a coffee grinder) and add to the pan. Remove the mutton pieces from the broth using a slotted spoon and add to the masala. Stir well. Add the tomatoes. Bring to a boil. If it is too dry, add a few tablespoons of water from the pressure cooker. When it boils, lower the heat and cover the pan. Cook for 20-25 minutes on low heat. Stir occasionally. Add chopped mint and cilantro right before you turn off the stove.
Measure the broth. Add more warm water if needed to make it 3 ¾ cups. Bring it to a boil. Add more salt if needed. Add lemon juice and rice. When it comes to a second boil, lower the heat and partially cover the pan. Cook for 10 minutes. Turn off the stove. Keep it tightly covered for another 10 minutes. Gently separate the rice using a fork and start mixing with the masala in another big pot. Make layers of masala and rice and top with the fried cashews & raisins. Bake in a 300 degree preheated oven for 20 minutes. I keep my biriyani dish on top of the oven stone for even heat distribution. After 20 minutes, turn off the oven and let the biriyani rest there for some more time. Garnish with fried onions and enjoy.

Some more pictures from the workshop:

Also check out: Fish Biriyani