Traditional Mutton Biryani

Mutton that falls off the bone in a rich sauce. The rice is light, each grain separate and infused with saffron and whole spices. Aromatic steam billows out as soon as the pot is opened.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1729
• Protein: 68 g
• Carbs: 219 g
• Fat: 62 g

Ingredients

• 800 g Lamb shoulder ( 3cm cubes )
• 500 g Thai or basmati rice ( washed and soaked )
• 200 g yogurt Indian ( whisked )
• 4 tbsp ghee
• 3 piece Onion ( finely sliced )
• 6 piece Garlic ( made into paste )
• 1 tbsp Ginger powder
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 piece Cinnamon stick
• 4 piece cardamom ( whole )
• 4 piece Clove
• 1 pinch Saffron ( infused in warm milk )
• 50 ml Whole milk
• 1 piece Mint fresh ( chopped bunch )
• 1 piece Fresh cilantro ( chopped bunch )
• 500 g Basmati Rice ( rinsed and soaked for 30 minutes )
• 30 g Fresh ginger ( peeled and grated into a paste )

Instructions

1. Marinate the meat

   Mix the diced lamb with the Indian yogurt, minced garlic, grated fresh ginger, ginger powder, turmeric, chili, and garam masala. The meat should be well coated and rest to tenderize the fibers.

2. Caramelize the onions

   In a pot, heat the ghee. Sauté the sliced onions until they are deep brown and crispy. Remove a portion for garnish.

3. Sear the lamb

   Add the marinated meat to the pot with the remaining onions. Sauté over high heat until the juices reduce and the oil separates from the sauce.

4. Parboil the rice

   Cook the basmati rice in a large amount of boiling water with cinnamon, cardamom, and cloves. Drain when the rice is 70% cooked: it should remain firm at the center of the grain.

5. Layering and Dum

   Layer the rice over the meat. Sprinkle with mint, cilantro, fried onions, and saffron milk. Seal tightly. Cook over very low heat: the steam must infuse every grain of rice.

Chef's tips

• Do not mix the layers after cooking; serve by scooping vertically to maintain the contrast between white and colored rice.
• If you don't have an airtight lid, seal the edges of the pot with a dough rim (flour and water).

Storage

Keeps for 3 days in the fridge. Reheat by steaming or in the microwave with a splash of water to keep the rice moist.