Mutton Biryani

Mutton Biryani

I have always insisted that preparing Biryani is an occassion by itself and that Biryani is the ultimate dish of Indian cuisine.The key to preparing a juicy, aromatic,fulfilling Biryani is the ingredients used and the time dedicated towards preparing the dish.So,when mother-in-law, after a long time announced that she would 

like to savour my Biryani I tried to present her with the best option that I had at hand: Mutton Biryani.

I bought the mutton the previous evening and put a light marinade of papaya paste,salt,turmeric powder and mutton and kept it in the refrigerator for a solid 15-16 hours which ensured a lovely tender meat.For Biryani, the mutton needs to contain a little amount of fat which will induce a oilyness in the rice.The type of mutton 

used is called "Rewazi" mutton.Ask a trusted Mutton shop owner and he will guide you on the type of meat required.Another tip to buy mutton, which I have mentioned else where is - try to reach the shop once it opens because that leaves with lot of options on cut of meat that you want to buy.

It was Sunday, when mother in law arrived. We had a little breakfast to ensure that the hunger was alive for lunch.Menus were as usual kept simple: Mutton Biryani,Mutton Curry,Raita and Onion Salad.Truth be told, the ingredients of Biryani are innumerable and you need to be a very good planner for the preparation.The 

phases of cooking and time required are:

1 - Preparation: Preparing the Rice and Mutton [30 mins]

2 - Cooking: Parboiling the rice and Cooking a aromatic mutton curry [2 hours]

3 - The Dum: The signature step which distinguishes the Biryani [1 hour]

Serves: 3 adults.

Stage I - Preparation:

Soaking the Rice:

Use the finest quality of Basmati rice and keep it soaked in water for 30-40 mins.

Ingredients: 

• Rice - 300 gms.

The Mutton Marinade:

• Ingredients: 
• Mutton: 600 gms.Rewazi cuts
• Papaya Paste - 4 tb sp
• Turmeric Powder - 2 tsp
• Salt - To taste
• vegetable Oil - 2 tb sp

Procedure:

Mix all the above ingredients and keep aside in a refrigerator for 12 hours to ensure that the mutton becomes tender even before cooking it.Remove the marinade from the refrigerator a couple of hours before cooking.

Stage II- Cooking:

• Eggs - Boil 4 eggs and keep aside.

Parboiling the rice:

Ingredients:

• Soaked Rice - 300 gms.
• Whole Spices:
• Bay Leaf - 2
• Black Cardamon - 3
• Green Cardamon - 5
• Cinnamon Stick - One 2 inch piece.
• Cloves - 6-8.
• Nutmeg - Half.Crushed.
• Jaitri - 3-4 petals.Crushed.
• Black pepper - 8-10.Crushed
• White Pepper - 5-6.Crushed.
• Ghee - 3 tb sp.
• Salt - To taste.

Procedure:

• In a deep heavy bottomed kadai, pour water to 80% of the level and heat it until it boils. Once boiling - add the biryani spices,salt and ghee. Then add the rice. Parboil the rice i.e. to say, 60-70% boiling and drain aside the water.
• Spread the rice on wide plates and preferably under a fan for sometime so that the moisture is removed completely. A sweet fragnance evolves from the rice - the after effects of the spices that was added during cooking.

Cooking the Mutton(2.5 hours - Open Cooking. 1.5 hours - cooking with Pressure Cooker):

Ingredients:

• Mutton Marinade.
• Onion - 300 gms.Sliced.
• Ginger - One 1 inch slice.Crushed.
• Garlic - 5-6 cloves.Crushed.
• Potato - 4 big SLICES.
• Vegetable Oil-5 tb sp.
• Melted Ghee - 2 tb sp. To be added in the end

Powdered Spices

• Coriander Powder - 2 tsp
• Cumin Powder - 1.5 tsp
• Kashmiri Red Chilli Powder - 2 tsp

Whole Spices

• Bay Leaf - 1
• Green Cardamon  - 4
• Black Cardamon - 3
• Cinnamon Stick - One 1 inch piece
• Cloves - 5-6

Procedure:

• Heat the oil in a heavy bottomed pan
• Add the bay leaf along with the WHOLE spices 
• Once the spices start to crackle and a strong aroma evolves, add the onion slices. Some(less than 1/2 tsp) amount of sugar may be added for caramelization. 
• The onion slices will gradually start to turn brown.This should require around 20 mins.
• Then add the entire portion of the Mutton marinade and add the powdered spices at this point.
• Turn the heat to high and stir continuously.
• Slowly, the colour of the mixture will turn to dark brown.This should require another 20-25 mins.
• When oil starts to separate from the mixture add salt and mix it well.
• Scrape the bottom of the pan, so that no curry ingredients stick to the surface.

• For open pan cooking Continue cooking for another 1.5 hours adding warm water intermittently on the pan/kadai until the mutton turns tender.
• For cooking in a pressure cooker: Transfer the contents of the mutton contents along with the Potato slices into a pressure cooker and cook for another 40 mins sealed.This should ensure soft and succlent pieces of mutton.I have always preferred super soft meat pieces and gives a vibrancy to the dish.

Once the mutton is done, remove the pieces for the final show down - The Dum.

Stage III - The Dum:

It is a well known fact that the taste of Biryani is the result of the quality of the Dum.The Dum is also influenced by the quality of sealing used and the source of heat.Ideally Biryani used to be prepared on Charcoal ovens, but in reality we donot have that luxury. Grease some melted ghee in a deep and wide bottomed pan which can hold the rice,eggs,potato and mutton pieces together.

Ingredients:

1. Kewra Water - 1 drop

2. Rose Water - 1 drop

3. Meetha Itra - 1 drop

4. Ghee - 4 tsp. Melted.

5. Saffron strands soaked in hot milk.

6. Boiled Egg.

7. Potato Slices

8. Mutton Pieces

9.Parboiled Rice.

Procedure:

1. Coat a flat bottomed deep pan with some melted ghee.

2. Put a layer of cooked mutton first

3. Then put a layer of rice. Add some saffron milk.potato slices and boiled egg.

4. Repeat the layering until the rice,mutton,eggs and potato is exhausted.

5. Now, add the ingredients - 1 -4.

6. Seal the pan with a cover and some atta.

7. Set the oven on Low(SIM) and place a thick plate on the oven. The Biryani pan will be put on top of the plate so that it does not face the direct heat.

8. Leave it aside for 1 hour for best results.

Serving: Keep the biryani sealed until the plates have been laid out to serve. This ensures that the flavours remain intact.

The Mutton Biryani, when cooked with absolutely the above steps is heavenly to say the least.