Ingredients
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For the Mutton Marinade:
- 1 kg bone-in mutton pieces (preferably shoulder or leg cuts)
- 1 cup thick yogurt (curd)
- 2 tbsp ginger-garlic paste (freshly ground)
- 1 tsp turmeric powder
- 1 tbsp Kashmiri red chili powder (for color and mild heat)
- 1 tsp garam masala powder
- 1 tbsp raw papaya paste (for tenderizing)
- Salt to taste
- 2 tbsp kewra water or rose water (optional, for authentic aroma)
For the Mutton Curry:
- 4 tbsp ghee (clarified butter)
- 3 medium onions, thinly sliced
- 4 green cardamoms
- 4 cloves
- 2 black cardamoms
- 2 bay leaves
- 2-inch cinnamon stick
- 1 tsp mace powder
- 1 tsp nutmeg powder (freshly grated)
- 2 tbsp cashew nut paste (soak cashews in warm water and grind to a smooth paste)
- 1 tbsp poppy seed paste (soak poppy seeds and grind to paste)
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- A pinch of saffron strands soaked in 3 tbsp warm milk
For the Rice:
- 3 cups aged basmati rice
- 10 cups water
- 6 green cardamoms
- 4 cloves
- 2 bay leaves
- 2-inch cinnamon stick
- 1 tsp caraway seeds (shah jeera)
- Salt to taste
Additional:
- Fried onions (for garnish)
- Ghee or melted butter (to drizzle)
- Chopped coriander and mint (for garnish)
Preparation Steps
1. Marinate the Mutton
- Clean and pat dry the mutton pieces.
- In a large bowl, combine yogurt, ginger-garlic paste, turmeric, Kashmiri chili powder, garam masala, raw papaya paste, salt, and kewra or rose water.
- Add mutton and massage the marinade well into the meat.
- Cover and refrigerate for at least 4 hours or overnight for deep flavor and tenderness.
2. Prepare Cashew and Poppy Seed Pastes
- Soak cashews and poppy seeds in warm water for 30 minutes.
- Grind separately to smooth pastes and set aside.
3. Cook the Mutton
- Heat ghee in a heavy-bottomed wide pan or Dutch oven over medium heat.
- Add whole spices: green cardamoms, cloves, black cardamoms, bay leaves, cinnamon, and caraway seeds. Sauté until aromatic (~1 min).
- Add sliced onions and fry on low-medium heat until deep golden brown and caramelized. Patience here is key for authentic flavor.
- Add marinated mutton; sauté on high flame for 5-7 minutes until the meat changes color and oil begins to separate.
- Lower the heat; add mace powder, nutmeg powder, cashew nut paste, and poppy seed paste. Stir well to coat the meat.
- Add half of the chopped coriander and mint leaves.
- Cover and simmer on low heat for 1.5 to 2 hours until mutton is tender and the gravy thickens. Stir occasionally to prevent sticking.
- Once done, check seasoning and adjust salt if necessary.
4. Parboil the Rice
- Rinse rice thoroughly under running water until water runs clear.
- Soak rice for 30 minutes.
- In a large pot, boil water with salt and whole spices (cardamoms, cloves, bay leaves, cinnamon, and caraway seeds).
- Add soaked rice and cook until about 70-75% done (the grains should still have a slight bite).
- Drain the rice and spread on a tray to cool slightly.
5. Layering the Biryani (Dum Process)
- In a heavy-bottomed pot, spread half of the cooked mutton curry evenly.
- Layer half of the parboiled rice on top.
- Sprinkle half of the remaining coriander and mint leaves.
- Drizzle half of the saffron-infused milk over the rice.
- Repeat with remaining mutton, rice, herbs, and saffron milk.
- Optionally, drizzle some ghee or melted butter over the top.
- Cover the pot with a tight-fitting lid or seal with dough (atta) to trap steam.
6. Dum Cooking
- Place the pot on a tawa (heat diffuser) over low flame to avoid direct high heat.
- Cook for 30-40 minutes on dum (slow steam cooking).
- Do not open the lid during this time to retain steam and aroma.
7. Final Touch
- Turn off the heat and let the biryani rest for 10 minutes.
- Gently fluff the rice with a fork to mix layers without breaking grains.
- Garnish with fried onions, chopped coriander, and mint leaves.
Serving Suggestions:
- Serve hot with cool cucumber raita or kachumber salad.
- Accompany with lemon wedges and boiled eggs if desired.
