Mutton Biryani

Ingredients−25servings+

• Mutton meat1 whole goat (approximately 10-15 kg)
• Hand-ground chili paste2 cups
• Curd4 cups
• Lemon juice1 cup
• Whole spices (for grinding)1 cup mixed (cinnamon sticks, bay leaves, green cardamom, black peppercorns, fennel seeds, star anise, cloves)
• Hand-ground biryani masala1.5 cups
• Onions10-12 large onions, sliced
• Oil4 cups
• Homemade ghee1 cup
• Coriander leaves2 cups, chopped
• Mint leaves1 cup, chopped
• Green chilies1.5 cups
• Hand-ground ginger and garlic paste2 cups
• Tomatoes8-10 large tomatoes, sliced
• Hand-ground turmeric paste0.5 cup
• Water10-12 cups
• Crystal saltto taste
• Basmati rice5-7 kg
• Saffron1 teaspoon
• Cashew nuts1 cup
• Boiled eggs10-15 eggs
• Eggplant curryas needed for serving
• Onion raitaas needed for serving
• Banana leavesas needed

Directions▶ Start cooking

1. Cut the whole goat into mutton meat pieces.
2. Transfer the cut mutton meat to a large pot.
3. Wash the mutton meat thoroughly with water.
4. Transfer the washed mutton meat to a large tray.
5. Add curd to the mutton meat.
6. Mix the curd into the mutton meat by hand.
7. Add lemon juice to the mutton meat.
8. Mix the lemon juice into the mutton meat by hand.
9. Cover the marinated mutton meat with a lid and set aside.
10. Grind red chilies into a paste on a stone grinder.
11. Dry roast the whole spices (cinnamon sticks, bay leaves, green cardamom, black peppercorns, fennel seeds, star anise, cloves) in a large wok over a wood fire.
12. Transfer the roasted spices to a plate.
13. Grind the roasted whole spices on a stone grinder to make biryani masala powder.
14. Thinly slice the onions.
15. Heat oil in a large wok over a wood fire.
16. Deep fry a portion of the sliced onions until golden brown.
17. Remove the fried onions from the oil and set aside.
18. Place a large cooking pot over a wood fire.
19. Add coconut oil to the pot.
20. Add homemade ghee to the pot.
21. Add the whole spices (cinnamon sticks, bay leaves, green cardamom, black peppercorns, fennel seeds, star anise, cloves) to the hot oil and ghee.
22. Add the remaining sliced onions to the pot.
23. Sauté the onions until translucent.
24. Add chopped coriander leaves and mint leaves to the pot.
25. Sauté the herbs with the onions.
26. Add green chilies to the pot.
27. Sauté the green chilies.
28. Add hand-ground ginger and garlic paste to the pot.
29. Sauté until fragrant.
30. Add sliced tomatoes to the pot.
31. Sauté until softened.
32. Add hand-ground turmeric paste to the pot and mix well.
33. Add hand-ground chili paste to the pot and mix well.
34. Add the marinated mutton meat to the pot.
35. Mix the mutton thoroughly with the spice mixture.
36. Add hand-ground biryani masala to the pot.
37. Mix the biryani masala into the mutton.
38. Add a portion of the fried onions to the mutton mixture.
39. Mix well.
40. Add water to the pot.
41. Add crystal salt to taste.
42. Cover the pot with a lid and cook until the mutton is tender.
43. Check if the mutton is tender.
44. Transfer the cooked mutton curry to a separate pot.
45. Place another large pot over a wood fire.
46. Add water to the pot.
47. Add whole spices (cinnamon sticks, bay leaves, green cardamom, black peppercorns, fennel seeds, star anise, cloves) to the water.
48. Add saffron to the water.
49. Cover the pot and bring the water to a boil.
50. Wash the basmati rice thoroughly.
51. Add the washed basmati rice to the boiling water.
52. Add lemon juice to the rice.
53. Add crystal salt to the rice.
54. Parboil the rice until partially cooked.
55. Drain the parboiled rice using a basket.
56. Add a layer of parboiled rice to the large cooking pot.
57. Spread a layer of mutton curry over the rice.
58. Add another layer of parboiled rice.
59. Spread another layer of mutton curry.
60. Add the final layer of parboiled rice.
61. Sprinkle chopped coriander and mint leaves over the rice.
62. Sprinkle fried onions over the rice.
63. Sprinkle cashew nuts over the rice.
64. Drizzle homemade ghee over the rice.
65. Spread another layer of mutton curry.
66. Add another layer of parboiled rice.
67. Sprinkle chopped coriander and mint leaves.
68. Sprinkle fried onions.
69. Sprinkle cashew nuts.
70. Drizzle homemade ghee.
71. Place banana leaves over the rice.
72. Cover the pot with a lid.
73. Place the pot on hot coals for dum cooking.
74. Place hot coals on top of the lid.
75. Remove the hot coals from the lid after some time.
76. Remove the lid and banana leaves.
77. Gently mix the biryani.
78. Serve the mutton biryani on banana leaves.
79. Garnish with boiled eggs.
80. Serve with eggplant curry and onion raita.

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