A pot of marinated mutton, topped with parboiled basmati rice baked in an oven or on a slow fire to an aromatic and finger licking biryani.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Cuisine: Indian, North Indian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
For crispy fried onions
2 to 3large red onionssliced finely and strands separated
cooking oil to deep fry
For marination
500gramsmuttonRaan cut /leg pieces (washed, drained and pat dry completely)
salt to taste
2teaspoonscaraway seedsshah jeera
1a small piece of macecrushed
3green cardamom
1black cardamom
2inchcinnamon stick
5cloves
1star anise
1bay leaf
1 ½teaspoonturmeric powder
1teaspooncoriander powder
1tablespoonred chilli powder
2tablespoonsginger garlic paste
2 to 3green chilliesslit
½cupthick yoghurt
handfulfresh mint leaves
fistfulFresh coriander leaves
¾cupfried onions
¼cupoilfrom the fried onion, preferably
For par-boiling the rice
1½cupsbasmati ricewashed and soaked in water for 20 to 30 minutes and drained or soak as per packet instructions
6cupswater
2green cardamom
2cloves
2green chilliesslit
1½tablespoonsfine salt
Others:
1pinchsaffronsoaked in 2 tablespoons of hot water
fistfulfresh mint leaves
¼cupfried onions
1tablespoonghee
¼cupwater reserved after parboiling the rice
INSTRUCTIONS
Prepare the crispy fried onions
Heat enough oil in a wide shallow pan or kadai.
Separate the strands of the sliced onions with your hands.
Test the oil by dropping one small onion strand, if it sizzles up then you can continue.
Drop a handful of onion strands into the hot oil ensuring to spread out and do not overlap.
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).
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.
Spread the fried onions on a paper towel to drain the excess oil (It will become crispy as it cools).
Let it cool completely before storing it in an airtight box and in the freezer.
Marinate the Mutton
Make sure you have washed and drained and pat dried the meat completely so avoid excess moisture.
Add the mutton and the rest of the marinade items and mix thoroughly with your hand preferably.
Cover and refrigerate overnight or at least 6 hours.
Take it out 30 minutes before you start the rice prep.
Prepare the Rice
Boil the water in a deep large pot with salt, green chillies, cardamoms and cloves.
Stir in the drained rice and bring to boil on a high flame.
Reduce to medium flame and boil for just about 90 seconds to 2 minutes (30% to 50% cooked) and switch off.
Drain the rice in a colander immediately.
Reserve ¼ cup of water for later.
Prepare the Kacchi Mutton Biryani Pot
Spread the marinated mutton in a single layer on the bottom of the biryani pot (oven friendly).
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).
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)
Cover and seal the pot with foil and then with the lid.
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.
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.
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)
Serve hot with cold salads, kachumber raita, papadams etc.
Notes
Crispy fried onions are a must and so should not be skimmed or skipped
Make sure the marination is not too runny, so use only thick yoghurt and drain the meat and pat dry before marination
Freeze any leftover fried onions in an airtight box for later use