Mutton biryani

Ingredients

• Biryani Masala
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp caraway seeds
• 10 green cardamom
• 5 black cardamom
• 1 cinnamon stick
• 1 tbsp black peppercorns
• 7 dried red chillies
• 7 bay leaves
• 10 cloves
• 3 mace
• 1 tbsp kasuri methi
• 0.5 tsp turmeric powder
• 1/2 nutmeg grated
• Fried onions
• 4 red onions, sliced into 1/2 rings
• oil for frying (I used peanut oil)
• Mutton/lamb
• 4 lamb hind shanks (or 750g mutton bone-in)
• 1 tsp turmeric powder
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp coriander powder
• 3 tbsp biryani masala
• 1 tbsp salt
• roots and stalks of 1 bunch coriander, washed well
• small handful mint leaves, chopped
• juice of 1 lemon
• 2 tbsp garlic ginger paste
• 1-2 green chillies, finely chopped
• half of the fried onions from earlier
• 3 tbsp onion oil
• 250g Greek yogurt
• 100ml water
• Rice
• 750g (26.45 oz) aged basmati rice - soaked in water for 20 minutes
• 2 tbsp salt
• 1 green chilli, cut in half
• 1 star anise
• 6 green cardamom pods
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp black peppercorns
• juice of 1 lemon
• Assembly
• cooked lamb in gravy
• cooked rice
• fried onions
• small bunch of mint, chopped
• small bunch of coriander, chopped
• 60ml warm milk with a pinch of saffron (or turmeric)
• 50ml melted ghee

Directions

1. Biryani Masala
2. In a dry frying pan, toast the spices over medium heat until fragrant.
3. Grind in a spice grinder or mortar and pestle.
4. Fried onions
5. Fry the onions in the oil over medium heat, starting with the oil not too hot.
6. Make sure you move them the whole time so they colour evenly.
7. Remove from the oil and place them on a paper towel to drain.
8. Mutton/lamb
9. Mix all the ingredients for the marinade, then rub all over the lamb and leave to marinate for 2-24 hours.
10. In a pressure cooker, heat a few tablespoons of the onion oil and seal the lamb pieces off, being careful not to burn the spices (if you don't have a pressure cooker, you can use a Dutch oven on low heat for 3-4 hours).
11. Once all the lamb is sealed, leave it in the cooker and add the remaining marinade also with 500ml water.
12. Cook on high for 45 minutes or until the lamb is tender.
13. Leave the lamb in the gravy to rest for 30 minutes before you pick the meat from the bone and mix through the gravy.
14. Rice
15. In a large pot with 5L (169.07 oz) of water, add all the spices above and set on high heat.
16. Once simmering, add the soaked and rinsed rice and cook for 5 minutes, stirring often.
17. After 5 minutes, drain the rice, pulling out the spices as you see them.
18. Drain well.
19. Assembly
20. Add the ghee to the bottom of a large pot with a lid.
21. Layer the biryani, starting with rice, then meat in gravy, fried onions, and herbs. Repeat until all ingredients are used.
22. After the last layer of rice, drizzle over the saffron milk.
23. Cover the pot with a clean tea towel before adding the lid, and then cook over medium to medium-low heat for 25-30 minutes.
24. Don't open the lid, and once cooked, let it rest for 20 minutes.
25. Serve family-style and enjoy!