Chalka Biryani

Method

1. 1

   Marinate mutton: Mix 750g mutton with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.

2. 2

   Fry birista: Slice 4 onions thinly. Deep fry until very dark brown. Drain. Reserve oil.

3. 3

   Parboil regular rice: Wash 2.5 cups regular long-grain rice (not basmati — chalka biryani uses regular rice). Soak 20 minutes. Boil in salted water with whole spices for 6 minutes. Drain.

4. 4

   Cook mutton: In a heavy pot heat reserved birista oil. Add marinated mutton. Cook on high heat 10-12 minutes.

5. 5

   Add birista and masala: Add half the birista to the mutton. Mix well.

6. 6

   Layer rice: Add parboiled rice on top of mutton.

7. 7

   Add remaining birista and ghee: Sprinkle remaining birista and 4 tbsp ghee over the rice.

8. 8

   Seal and dum cook: Cover tightly with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 40 minutes.

9. 9

   Rest covered: Rest 10 minutes.

10. 10

    Serve: Chalka biryani is made with regular rice instead of basmati, giving it a different texture. Mix from the bottom. Serve with onion raita.