Mughlai Dish-Mutton Biryani Recipe

Preparation/Cooking Time:2 hours 30 mins

Serving: 4

Ingredients for the Gravy:

1 kg pre-boiled Mutton with bones (pressure cooked and boiled till tender and soft, 7 whistles)
4-5 Medium-sized Potatoes, peeled, washed and cut into large cubes
400 gms Curd or Dahi
6 Large Onions, peeled, washed and cut into thin slices
3 Medium-sized Onions sliced and caramelized
6-7 Garlic Flakes, peeled,washed and grounded to a paste using a pestle and mortar or else a grinder.
1 tsp Shahjeera or Jeera (Cumin seeds) whole
3 pieces of Mace (Javitri or Jaipatri)
4-5 Cloves or Lavang (whole)
1/2 tsp of whole Peppercorn (Black Pepper or Kali Mirch)
2"Dalchini (Cinnamon) piece
2-3 Bay Leaves (Tejpatta)
4-5 Green Cardamom (Chhoti Elaichi)
4 Black Cardamom or Badi Elaichi (whole)
1 1/2 tsp Turmeric or Haldi Powder
1/2 tsp Red Chilly Powder (you can add more if you are spicy food lover)
1 tbsp Garam Masala Powder
2 cups of Vegetable oil (1 1/2 cup for the gravy)
Few strands of Kesar or Saffron
1/2 cup warm milk
Salt to Taste
A handful of chopped mint or pudina leaves for garnishing

Ingredients for the Rice:

1/2 kg Basmati or Aroma Rice, cleaned, washed, soaked in water and kept aside 1/2 an hour ago
(Note: The quantity of Rice should always be half the quantity of the Mutton)
7-8 cups of Water
4 Star Anise or Chakra phool(whole)
3-4 Green Cardamom(whole)
2" piece of Cinnamon or Dalchini

Method to Prepare the Rice:

In a pan bring 7 to 8 cups of water to a boil. When the water starts boiling put the spices into it.Add in the rice and cook approx. for 5 mins. Run it through a sieve and spread it on a plate and keep aside.

Method to Prepare the Caramelized Onions:

In a hot fry pan put 1/2 cup of vegetable oil and the medium-sized onion slices. Fry till the onions are caramelized (bit darker than golden brown only). Remove it in a bowl and keep it aside.

Preparation for the Gravy:

1. Heat the remaining 1 1/2 cups of the oil in a non-stick deep frying pan or kadhai.
2. Put the jeera, whole spices (bay leaves, peppercorn, cloves, mace, cinnamon, green and black cardamom) and stir fry them using a flat wooden spatula for 2 mins on a medium flame.
3. Put the onions slices (6 large onions slices) immediately into the frying pan and stir fry them till golden brown. Keep stirring frequently to avoid burning the onions.
4. Add the garlic paste and salt and stir fry for 3 mins.
5. Now add turmeric, powder, red chilly powder and garam masala powder and stir fry the onions for 3-4 mins.
6. Add the curd and fry the spices for another 10 mins.
7. Now add the mutton pieces one by one into the gravy and stir well.
8. Cover with a lid and let it simmer for another 10 mins on low flame.
9. Add the fried caramelized onions into the gravy and stir it and let it cook for another 5 mins. 
10. Separately add the saffron strands into the warm milk and keep aside.
11. Now add the rice and spread it evenly all over the gravy with the wooden spatula. Or,you can arrange the rice and mutton layer-wise. In a separate deep-bottomed pot or pan place and spread half of the rice evenly, then top it with the gravy and spread the remaining half over the gravy.
12. Pour the milk all over the rice.
13. Cook on a low flame for another 10 mins approx.(this time put a flat girdle or tawa beneath the pan to avoid burning the rice or gravy).
14. Garnish with the chopped mint leaves.

Note: I don't make use of ghee as it will be heavier for the stomach. Also you can garnish your Mutton Biryani with fried cashew-nuts and raisins (kismis) along with the mint leaves before serving. You can prepare Chicken and Vegetable Biryani in the same process.

Mutton Biryani ready to be served hot with green salads or raita.

Enjoy the meal and get back with your experience of this wonderful easy recipe.
Till then Bon Appetit!