Last evening was Biryani night and our house was filled with a wholesome, savory aroma that only Indian food can give you. Biryani is a mutton and rice layered dish very popular in India and it has an interesting history too. You might wonder how it’s different from pulav (pilaf). In biryani, the rice and the meat sauce are cooked separately and then layered and cooked again. There is Hyderabadi biryani from south India and Lucknowi biryani from the north, and there are versions with different kinds of meat like chicken, fish, beef, egg or even vegetarian.
It is a complex dish and took us a long time to perfect. My husband and I tried several versions, starting with ready-made biryani mixes. There were times when rice would stick to the bottom of the pot or it would turn out to be too mushy. After all these trials, I think we have nailed it now. Our version has just the right amount of spice, a beautiful flavor that warms you up from the belly. It is not your over-the-top, really hot and spicy fair served in some Indian restaurants which leaves you teary eyed and red-faced! (Yes, I have experienced that too). Feel free to try it out and tailor it your taste. I hope you enjoy it as much as we do.
This recipe has a long list of ingredients. It is a one-dish meal, sometimes served with raita. Leftovers are great and taste even better!
Mutton – 2 pounds
Basmati rice (white, uncooked)- 2 cups
Ginger – 1 inch, chopped
Garlic – 4 or 5 clove, chopped
Plain yogurt – 1 cup
Green chillies – 5 to 6
Mint and coriander leaves (chopped)- 3/4 cup
Fried onion – 1/2 cup
Some butter and oil for cooking
Salt to taste
Whole garam masala, as follows:
Green cardamom – 4
Black cardamom – 2
Cinnamon stick – 1.5 inches
Star anise – 2
Bay leaves – 2 or 3
Whole pepper – 9 to 10
Cloves – 5 or 6
Jeera – 1 tsp
Potatoes – 4 or 5 (optional. I used it since my daughter is not a big fan of mutton. But when the potatoes are cooked with mutton, they get all the wonderful flavor and taste delicious)
A few sprigs of safforn (optional)
Iris water, kewda (optional)
1. Wash and then soak rice in luke warm water and keep it aside while you are doing the other preparation.
2. Take 6 cups of water and add half the quantity of the whole garam masala to it, along with the mutton pieces and some salt. I pressure cook this till the mutton is slightly undercooked. After 3 whistles, I let it simmer on slow for 10 minutes. If you don’t have a pressure cooker, boil it on the stove top. It will take longer. Be careful not to let the mutton cook fully. We are not done with cooking process yet. Take out the mutton pieces and reserve the stock.
3. In a bowl, whisk the yogurt with the fried onions, chopped coriander and mint leaves, green chillies, ginger-garlic and salt. After it’s mixed properly add the mutton to it.
4. In a pan, heat some ghee. Add jeera to it. Then add the remaining whole garam masala and cook for about a minute. Now add the mutton and yogurt mixture to the pan. Cook it till the spices blend nicely and the oil starts to separate. This will take about 15 minutes or so. It should look like a thick and dry masala gravy.
5. In another pot, bring the reserved stock to a boil and add the soaked rice to it. You will have to keep stirring and cook the rice till it is al dente (not completely cooked). A test for this is to squash a grain of rice between your fingers. It should feel soft but not mushy. Once the rice is done, use a slotted spoon or colander to remove the rice from the stock.
6. Now we will layer the rice and mutton. For this, use a pot which can go into your oven. Take about 1/3 of the mutton and layer it at the bottom. Above that layer 1/3 of the rice. Add some safforn, few drops of kewda water, some chopped mint leaves and some fried onion. Now a second layer of the mutton, then the rice and so on. Seal the pot nicely with an aluminium foil and it goes into a 375-400 degrees oven for about 35 minutes.
7. Once done, remove your pot from the oven and treat yourself to beautiful, flavorful, aromatic biryani! It’s well worth the effort 🙂
You could pair it with cool, refreshing cucumber raita, if you please…. Enjoy!