Mutton Biryani


For the Korma –

  • 1 kg mutton on the bone, cut into 2” cubes
  • 1 1/4 cups oil
  • 5 cloves
  • 5 green cardamom pods
  • 4 pieces of 1/2” cinnamon sticks
  • 3 large onions, finely chopped
  • 1/2 cup finely chopped mint leaves
  • 1 cup finely chopped coriander leaves
  • 4 tbsp ginger garlic paste
  • 1 tbsp salt
  • 3 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 4 large potatoes, cut in halves
  • 1.5 cups yogurt
  • 1/4 fresh coconut, ground to a paste
  • 6 green chillies, slit

For the Rice –

  • 1 kg basmati rice
  • 10 mint leaves
  • 6 cloves
  • 6 green cardamom pods
  • 6 pieces of 1” cinnamon sticks
  • 4 tbsp salt

To Complete the Biryani –

  • Juice of 2 limes
  • 3 pinches of saffron strands, soaked in 1/2 cup milk

Method –

For the Korma –

  1. Wash the meat and set in a colander to drain
  2. Put the oil in a pressure cooker on moderate heat
  3. When hot, add the whole spices and fry till they release the aroma and splutter
  4. Add the onions and fry till golden brown
  5. Toss in the mint and coriander leaves and fry well for 5 minutes
  6. To this, add the ginger garlic paste and salt and fry for about 5 minutes, sprinkling in water as required
  7. Add the spice powders and cook for about 5 minutes before adding the meat
  8. Now, cook for about 10 minutes stirring constantly
  9. Pour in 1/4 cup of water and pressure cook for 10 minutes after the cooker reaches full pressure
  10. Open the cooker when cool and add the potatoes
  11. Pressure cook for 5 minutes so that the potatoes are cooked
  12. Stir in the yogurt after opening the cooker and start reducing the curry, till the water evaporates and oil separates, leaving a thick non runny gravy
  13. Lower the heat and add the coconut paste
  14. Add the chillies after a few minutes
  15. Take the pan off the heat, tilt it and remove 1/2 cup of the aromatic oil which will be used later

For the Rice –

  1. Wash the rice and soak it in water for 30 minutes
  2. Fill a large heavy based pan with about 5 litres of water
  3. Add the mint, whole spices and salt and bring the water to a boil
  4. Drain the rice and add it to the boiling water
  5. Cook till the rice is 95% done
  6. Instantly, drain all the water from the rice using a colander

To Complete the Biryani –

  1. Return half the rice to the heavy based pan, while retaining the other half in the colander
  2. Immediately, spread the entire meat Korma over the rice in the pan
  3. Cover the meat with the rice in the colander
  4. Heat the reserved oil taken from the korma
  5. Pour it on to the rice in concentric circles
  6. Drizzle the lime juice followed by the saffron infused milk
  7. Cover the underside of the pan with a clean damp cloth over the top
  8. Cover the pan and place something heavy on it so that the steam does not escape
  9. Put a griddle on high heat and place the pan of biryani on it
  10. Leave it on high heat for 5 minutes before lowering the heat
  11. Turn off the heat after about 20 minutes
  12. Serve the Biryani hot with raita

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