Salt 1 tspwill be adjusted later according to taste
Paprika powder 1 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 3 tsp
Tomatoes 3 largechopped
Water to cook the meat
Biryani Layers
Mint leaveschopped
Coriander leaveschopped
Fresh gingerjulienned
Green chilies chopped
Lemon slices
Fried potatoes
Tamarind (imli) 1-2 tbsp + 1/4 cup hot water
Saffron strands 1/2 tsp + 4-5 tbsp hot water or use yellow food color
Instructions
Mutton Marination
Grind green cardamoms, cloves and black peppercorns into a fine powder.
Thinly slice a giant-sized onion and fry in oil until golden. Take out and let dry. This will make the onions crunchy.
Clean and wash the mutton pieces, remove the excess water and add to a bowl for marination.
Add yogurt, crushed fried onions, ginger paste, garlic paste, salt, red chili powder and garam masala powder and the powder of whole spices that we made in step 1.
Mix well, cover and refrigerate over night for a perfect aromatic marination or at least 4-5 hours.
Rice Preparation
Next day, Wash and soak the rice for at least 30 minutes at room temperature. Boil with the whole spices mentioned above until 80-90% done. Strain to remove excess moisture and keep aside.
While the rice is boiling, peel and cut the potatoes into big chunks and fry at medium to low flame until fully cooked. Keep aside to use during layering.
Soak saffron in hot water. Keep aside for layering
Soak Tamarind in hot water and when softened, remove the seeds. Keep aside for layering
Mutton Gravy
Heat oil in a pressure cooker and add the sliced onions. Fry until just pink. Do not brown.
Add cinnamon sticks, star anise and cumin seeds and fry until the onions start to pink golden color.
Add green chilies, salt, Paprika powder, red chili powder, turmeric powder, coriander powder and stir for 30 seconds.
Add tomatoes and a little water to allow the tomatoes to cook completely.
Now add the marinated mutton and cook on high until all the moisture from the yogurt and mutton itself evaporates and the oil is released from the gravy. This will take about 20 minutes till then there will be no raw smell of the mutton left. If not, then stir fry for a few more minutes but make sure the color of the gravy should not become too dark otherwise the biryani will not look appetizing.
Now put enough water to cover the mutton and put on pressure for 20-25 minutes or until the mutton is cooked.
Biryani Layers
Spread half of the rice in a big pot and layer with half of the mutton gravy.
Add drops of saffron liquid and tamarind pulp randomly.
Top off with mint, coriander, ginger and green chilies and boiled potatoes.
Repeat for the second layer.
Cover and put on lowest possible heat (dum) for 20 minutes.
Tastiest and most flavorful Mutton biryani is ready.