Back to 4 servings meat 500 grams mutton, bone-in, cut into roughly 2-inch pieces 0.5 cup plain yogurt (curd), about 125 ml, divided 0.5 teaspoon turmeric powder 1 teaspoon salt, for the meat, plus more to taste rice 1.5 cups seeraga samba rice, short-grain; washed and soaked; jeeraga samba can replace it 1 tablespoon salt, for boiling the rice masala 0.5 cup refined oil, about 125 ml 3 inch cinnamon sticks, dalchini, broken into pieces 8 cloves 8 green cardamom pods 3 medium onions, thinly sliced, divided 1.5 tablespoons garlic paste 1.5 tablespoons ginger paste 2 medium tomatoes, ripe, chopped; avoid sour ones 6 large red chillies, deseeded and soaked, ground to a paste (about 3 tablespoons); Kashmiri chilli powder can be added for color 1 handful mint leaves, pudina, chopped, divided 1 handful cilantro, chopped, divided, plus extra for garnish 1 tablespoon lemon juice, about 1 lime 0.5 cup water, about 250 ml, for the meat and gravy
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1 Step 1: Wash the rice in several changes of water until the water runs clear, then soak it in fresh water for 20 to 30 minutes and drain.2 Step 2: Deseed the dried red chillies, soak them in hot water for about an hour, then grind to a smooth paste with a little of the soaking water.3 Step 3: Heat the oil in a heavy pot or pressure cooker over medium heat. Add the cinnamon, cloves and cardamom and fry for about 30 seconds until fragrant, then add one spoonful of the sliced onions and fry 1 to 2 minutes.4 Step 4: Add the garlic paste and fry 2 to 3 minutes, then the ginger paste for another minute or two, until the raw smell is gone.5 Step 5: Add half the mint and coriander and fry about 2 minutes until fragrant, then stir in the red chilli paste and fry until the oil begins to separate from the masala.6 Step 6: Add the remaining sliced onions and fry 2 to 3 minutes until translucent, then add the tomatoes and cook until very soft and mushy, about 5 minutes.7 Step 7: Add the mutton, the turmeric and salt, and fry on medium heat about 5 minutes, scraping the bottom so the masala does not catch.8 Step 8: Add the yogurt and bring to a simmer, stirring constantly. Add the water, the remaining mint and coriander, and the lemon juice. Cover and pressure cook on medium heat for 10 to 12 minutes after the first whistle, then let the pressure release naturally.9 Step 9: Meanwhile, bring a large pot of water to a boil with 1 tablespoon salt. Add the drained rice and cook until about 70 percent done; the centre should still be firm and slightly raw.10 Step 10: Reheat the mutton gravy on medium heat until it is simmering and the meat is completely tender. Drain the parboiled rice well and gently layer it over the mutton, without stirring, then fold lightly to combine.11 Step 11: Cover tightly and cook on the lowest heat for 15 to 20 minutes, placing the pot over a warm dosa tawa or griddle if you want the traditional dum effect. If the rice looks dry, sprinkle a little warm water over it, cover and cook a few minutes more.12 Step 12: Switch off the heat, let the biryani rest 10 minutes covered, then fluff gently with a fork, garnish with fresh coriander and serve hot.getsaucepan.com/r/ff292010-71c7-509b-ad04-25fc272b9be5
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