📝 About This Recipe
This majestic dish is the crown jewel of Nizami cuisine, featuring tender morsels of mutton marinated in a bouquet of aromatic spices and slow-cooked with fragrant long-grain Basmati rice. Unlike other versions, the 'Kacchi' style layers raw marinated meat with parboiled rice, allowing the juices to permeate every grain during the 'Dum' (steam-pressure) cooking process. It is a celebratory masterpiece characterized by its intoxicating aroma, vibrant saffron hues, and melt-in-the-mouth texture.
🥗 Ingredients
Mutton Marinade
- 1 kg Mutton (bone-in pieces, preferably from the shoulder)
- 3 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Raw Papaya Paste (with skin, acts as a natural tenderizer)
- 2 teaspoons Red Chili Powder (Kashmiri variety for color)
- 1 tablespoon Garam Masala (shahi or royal blend)
- 1/2 teaspoon Turmeric Powder
The Rice
- 750 grams Basmati Rice (extra long grain, aged at least 2 years)
- 1 set Whole Spices (4 green cardamoms, 2 black cardamoms, 1-inch cinnamon stick, 4 cloves)
- 1 teaspoon Shahi Jeera (caraway seeds)
- 3 tablespoons Salt (water should taste like the sea)
Layering and Aromatics
- 2 cups Fried Onions (Birista) (crispy and golden brown)
- 1/2 cup Fresh Mint Leaves (roughly torn)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Ghee (melted)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 4-5 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot (Handi), combine the mutton with the ginger-garlic paste, papaya paste, yogurt, red chili powder, turmeric, garam masala, and salt. Mix thoroughly using your hands to ensure the meat is well-coated.
-
2
Add half of the fried onions, half of the mint, and half of the cilantro to the meat. Pour in 2 tablespoons of ghee. Cover and marinate for at least 4 hours, or ideally overnight in the refrigerator.
-
3
Wash the Basmati rice under cold water until the water runs clear. Soak the rice in plenty of water for 30-40 minutes.
-
4
Bring a large pot of water (about 4 liters) to a rolling boil. Add the whole spices (cardamom, cinnamon, cloves), shahi jeera, and salt.
-
5
Add the soaked rice to the boiling water. Cook until the rice is exactly 50% done (the grain should break when pressed but still have a hard core). This usually takes 5-6 minutes.
-
6
Using a slotted spoon, remove 1/3 of the rice and spread it directly over the marinated mutton in the Handi. This wetter rice will provide the moisture needed for the meat to cook.
-
7
Continue boiling the remaining rice for another 2 minutes until it is 70-80% cooked. Drain and layer this rice over the first layer.
-
8
Top the final rice layer with the remaining fried onions, mint, cilantro, and slit green chilies.
-
9
Drizzle the saffron-infused milk and the remaining melted ghee evenly over the top. This creates the signature white, yellow, and orange rice variations.
-
10
Seal the pot by placing a heavy lid on top. You can use a dough of flour (atta) to seal the edges of the lid, ensuring no steam escapes. This is the 'Dum' method.
-
11
Place the Handi on high heat for 5-8 minutes until you see steam escaping or the pot feels very hot. Then, place a flat tawa (griddle) under the pot and reduce the heat to the lowest setting.
-
12
Let it cook on 'Dum' for 45-50 minutes. Turn off the heat and let the Biryani rest, unopened, for another 15 minutes.
-
13
Carefully break the seal and open the lid. Use a thin saucer or a flat spatula to gently fluff the rice from the sides, ensuring you don't break the long grains, and bring up the succulent meat from the bottom.
💡 Chef's Tips
Always use raw papaya paste when cooking Mutton Biryani; it is the secret to getting that 'fork-tender' texture in a short time. Do not skip the soaking of the rice; it allows the grains to expand to their maximum length without breaking. Ensure the fried onions are golden brown, not dark brown; burnt onions will make the entire Biryani taste bitter. When boiling rice, the water must be 'as salty as the sea' so the grains are seasoned from within. If you don't have a heavy-bottomed pot, use a heat-diffuser or a heavy tawa to prevent the meat at the bottom from burning.
🍽️ Serving Suggestions
Serve hot with Mirchi ka Salan (a spicy peanut and chili curry) for an authentic Hyderabadi experience. Pair with a cool Onion-Cucumber Raita to balance the heat and richness of the spices. Freshly sliced red onions and lemon wedges are essential garnishes on the side. Accompany with a glass of sweet lassi or a rose-scented sherbet. For dessert, follow up with Double ka Meetha (bread pudding) to complete the royal meal.