Mutton Biryani Karnataka

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 biryani masala and salt. Marinate overnight.

2. 2

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

3. 3

   Parboil Sona Masoori rice: Wash 2.5 cups Sona Masoori rice. Soak 20 minutes. Boil in salted water with whole spices 6-7 minutes. Drain.

4. 4

   Cook mutton: In a heavy pot heat reserved oil. Add marinated mutton. Cook on high heat 12-15 minutes until nearly done.

5. 5

   Layer biryani: Spread cooked mutton as base. Add half birista.

6. 6

   Add rice layer: Add parboiled rice. Add remaining birista and 4 tbsp ghee.

7. 7

   Add garnishes: Add fresh mint, coriander and saffron milk.

8. 8

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

9. 9

   Rest covered: Rest 10 minutes.

10. 10

    Serve: Open gently. Mix from the bottom. Karnataka mutton biryani uses Sona Masoori rice. Serve with raita.