Mutton Biryani Karnataka

Ingredients

• - 2 cups rice
• - 400g mutton
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

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. Fry birista: Slice 4 large onions thinly. Deep fry until very dark golden. Drain. Reserve oil.
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. Cook mutton: In a heavy pot heat reserved oil. Add marinated mutton. Cook on high heat 12-15 minutes until nearly done.
5. Layer biryani: Spread cooked mutton as base. Add half birista.
6. Add rice layer: Add parboiled rice. Add remaining birista and 4 tbsp ghee.
7. Add garnishes: Add fresh mint, coriander and saffron milk.
8. Seal and dum cook: Seal tightly with dough. Cook on tawa — high heat 5 minutes then lowest heat 40 minutes.
9. Rest covered: Rest 10 minutes.
10. Serve: Open gently. Mix from the bottom. Karnataka mutton biryani uses Sona Masoori rice. Serve with raita.