Muslim Style Mutton-Potato Biryani

 A fragrant and flavorful layered rice dish featuring tender mutton and potatoes cooked with aromatic spices and herbs. This traditional biryani is perfect for special occasions and family gatherings.

 

Ingredients

For the mutton marinade:

• 2 lbs mutton, cut into medium pieces (preferably with bone)
• 2 cups plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro, chopped
• 4-5 green chilies, chopped (adjust to taste)
• Juice of 1 lemon
• Salt to taste

For the potatoes:

• 4 medium potatoes, peeled and cut into quarters
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil for frying

For the rice:

• 3 cups basmati rice
• 6 cups water
• 3 bay leaves
• 5-6 green cardamom pods
• 6-8 cloves
• 2 cinnamon sticks
• 1 star anise
• 1 tablespoon salt
• 2 tablespoons oil or ghee

For the biryani base:

• 4 tablespoons ghee or oil
• 4 large onions, thinly sliced
• 1 tablespoon cumin seeds
• 10-12 black peppercorns
• 4-5 green cardamom pods
• 1 teaspoon caraway seeds (shahi jeera)
• 2 large tomatoes, chopped
• 1/4 cup fresh mint leaves
• 1/2 cup fresh cilantro

For the garnish:

• 1/2 cup fried onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tablespoons ghee
• 1/4 cup milk infused with a pinch of saffron
• 2 tablespoons rose water (optional)
• 1/4 cup cashews, fried or roasted

Instructions

Preparation

1. Marinate the mutton:

   • In a large bowl, combine all marinade ingredients with the mutton.
   • Mix well, cover, and refrigerate for at least 3 hours (preferably overnight).

2. Prepare the potatoes:

   • In a bowl, toss the potato pieces with turmeric, red chili powder, and salt.
   • Heat oil in a pan and fry the potatoes until they are half-cooked and golden on the outside. Set aside.

3. Prepare the rice:

   • Wash the basmati rice until the water runs clear, then soak in water for 30 minutes. Drain.
   • In a large pot, bring 6 cups of water to a boil.
   • Add all the spices for the rice, salt, and oil.
   • Add the soaked rice and cook until it's 70% done (about 5-7 minutes).
   • Drain the rice and set aside. Keep the whole spices with the rice.

Cooking the Biryani

1. Prepare the base:

   • In a heavy-bottomed large pot or Dutch oven, heat ghee or oil.
   • Add the sliced onions and fry until golden brown.
   • Remove half of the fried onions and set aside for garnish.
   • To the remaining onions in the pot, add cumin seeds, black peppercorns, cardamom pods, and caraway seeds. Sauté for 30 seconds.
   • Add the marinated mutton and cook on high heat for 5 minutes, stirring occasionally.
   • Reduce heat to medium-low, cover, and cook for about 45 minutes until the mutton is nearly tender, stirring occasionally.
   • Add the chopped tomatoes and half-cooked potatoes. Continue cooking for another 15 minutes.
   • If there's too much liquid, increase heat and reduce it until you have a thick gravy.

2. Layer the biryani:

   • Spread half of the partially cooked rice over the mutton mixture.
   • Sprinkle half of the mint leaves, cilantro, and some of the reserved fried onions.
   • Add the remaining rice to form another layer.
   • Top with the remaining mint, cilantro, and fried onions.
   • Drizzle the saffron milk, rose water (if using), and ghee on top.

3. Cook the layered biryani:

   • Cover the pot with a tight-fitting lid. You can place a damp cloth between the pot and lid to seal it well.
   • Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
   • Alternatively, you can place the pot in a preheated oven at 350°F (180°C) for 20 minutes.

4. Serve:

   • Let the biryani rest for 10 minutes after cooking.
   • Gently mix the layers when serving, ensuring each portion has rice, meat, and potatoes.
   • Garnish with additional fried onions, cilantro, mint, and fried cashews.
   • Serve hot with raita (yogurt sauce), mirchi ka salan (chili curry), or a simple salad.

Tips

• For authentic flavor, use bone-in mutton pieces.
• Don't skip the marination time; it's crucial for flavor development.
• The key to perfect biryani is the "dum" process (slow cooking in its own steam) in the final step.
• If you don't have all the whole spices, you can substitute with 2-3 tablespoons of ready-made biryani masala.
• For extra richness, you can add a few tablespoons of cream to the saffron milk mixture.

Enjoy this aromatic and flavorful Muslim-style mutton-potato biryani with your family and guests on special occasions!