Layered Mutton Biryani with Saffron, Mint and Fried Onions

What you need

• 750 g (1 2/3 lb) bone-in mutton, goat or mature lamb, cut into medium pieces
• 400 g (2 cups) basmati rice
• 150 g (2/3 cup) plain yogurt, whisked
• 3 large onions, thinly sliced
• 120 ml (1/2 cup) vegetable oil
• 4 tbsp ghee, divided
• 2 tbsp ginger-garlic paste
• 3 green chilies, slit lengthwise
• 1 tsp red chili powder
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 cinnamon stick, about 5 cm (2 in)
• 5 green cardamom pods
• 5 cloves
• 2 bay leaves
• 20 g (1 cup) fresh mint leaves, roughly chopped
• 20 g (1 cup) fresh coriander leaves, roughly chopped
• 2 tbsp lime juice
• 1 pinch saffron threads
• 3 tbsp warm whole milk
• 2 1/2 tbsp salt, divided

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until it runs clear. Soak in fresh water for 30 min, then drain.

2. 2

   Heat the oil in a wide pot over medium heat. Fry the onions, stirring often, until deep brown and crisp, 20-25 min. Lift them out with a slotted spoon onto paper towels and keep the oil in the pot.

3. 3

   Mix the mutton with the yogurt, ginger-garlic paste, chilies, chili powder, coriander, turmeric, garam masala, lime juice, half the mint, half the coriander leaves, 1 1/2 tsp of the salt and a third of the fried onions, crushing them in. Marinate for at least 1 hour, or overnight in the fridge.

4. 4

   Warm the oil in the pot with 2 tbsp of the ghee over medium heat. Add the cinnamon, 2 of the cardamom pods, 2 of the cloves and the bay leaves. Stir for 30 seconds until fragrant.

5. 5

   Add the marinated mutton. Cook, stirring now and then, until the meat is browned and the yogurt has dried into the masala, 8-10 min.

6. 6

   Add 250 ml (1 cup) of water and bring to a simmer. Cover and cook over low heat until the mutton is tender, 60-75 min. The gravy should be thick, so boil it uncovered for a few minutes if it is thin.

7. 7

   Bring 3 l (3 qt) of water to a boil with the remaining salt and the remaining cardamom pods and cloves.

8. 8

   Add the drained rice and boil for 5-6 min, until the grains are about 70% cooked and still firm in the middle. Drain.

9. 9

   Spread half the rice over the mutton in the pot. Scatter half the remaining onions, mint and coriander leaves over it.

10. 10

    Cover with the rest of the rice, then the remaining onions, mint and coriander leaves.

11. 11

    Stir the saffron into the milk and drizzle it over the top, followed by the remaining 2 tbsp ghee.

12. 12

    Cover the pot with foil and a tight lid. Cook over high heat for 3 min, then turn to the lowest heat for 25 min.

13. 13

    Turn off the heat and rest, still covered, for 10 min.

14. 14

    Fold the layers gently from the edge so the rice stays whole, and serve hot.

Imported from yellowchilis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.