Serves: 6-7 people

Ingredients:
Whole spices:
 Cinnamon stick – 3 * 1-inch pieces
 Cardamom – 8
 Clove – 6
 Star anise – 2 whole
 Fennel seeds – 1 tsp
 Cumin seeds – 1 tsp

For Tempering:
 Clove - 2
 Cinnamon stick - 1 * 1-inch pieces
 Star anise - 1 whole

Goat cubes (bone-in) – 1 Kg
Basmati rice – 4 cups
Onion (medium) - 8 chopped long and very thinly
Green chilli - 8 slit length-wise
Ginger paste - 4 tbsp
Garlic paste - 4 tbsp
Tomato (medium) - 8 chopped finely
Mint leaves - 1 bunch chopped finely
Coriander leaves - 1 bunch chopped finely
Plain curd - 4 tbsp
Red chili powder - 4 tbsp
Turmeric powder - 1 tsp
Vegetable Oil - 1/2 cup
Water - 5 cups
Salt as required

Procedure:

  1. Do NOT wash rice first. Basmati rice will not need soaking in water. If soaked, it will get mushy in biryani. Wash and soak at step 14.
  2. Pressure cook separately mutton with a pinch of turmeric and 1/2 cup of water for 1 whistle, then simmer on low heat for 10 mins. Let the pressure settle on its own. This will partially cook the meat. Keep aside both the mutton and the cooked water.
  3. Roast all the ingredients under Whole spices, and grind them to powder. Keep aside.
  4. Start heating the water in a pot/kettle slowly so it is hot when we add to rice in step 17 later.
  5. In a deep pot, add 1/2 cup of oil and heat.
  6. Add the spices under For Tempering and wait for them to crackle
  7. Add onion and green chilli and stir well. Add a little salt to speed the cooking of onions without browning.
  8. Stir well until onions become pale and oil starts to seep out. Should take 7-9 mins.
  9. Add ginger paste and fry until raw smell goes. Should take 1-2 mins.
  10. Add partially cooked mutton pieces (reserve the water for later) and a little salt and mix well.
  11. Add garlic paste and fry till raw smell goes. Should take 1-2 mins.
  12. Add the ground spice mixture, red chilli powder, and turmeric powder. Cook until oil starts to separate. Should take 3-5 mins.
  13. Add tomatoes, mint leaves, and coriander leaves. Stir well and cook till oil separates again. Should take 7-9 mins. Stir frequently to avoid burning at the bottom of the pot.
  14. Meanwhile, wash the rice well till water runs clear, and keep aside.
  15. Add curd and mix till it is well incorporated.
  16. Add the washed rice and mix well.
  17. Add the hot water and the reserved goat cooking water and mix well. Taste the liquid for salt and add more as required. Note: The total water content should be about 5 cups, so if the gravy already has some water due to tomato, curd etc, adjust the amount of water accordingly. Use the goat cooking water fully, then add the plain water to get total quantity.
  18. Cover the pot and keep heat on medium till it starts to boil.
  19. Once it starts to boil, bring heat to low and cook covered until rice is fully cooked. Should take 15-20 mins. Stir every 4-5 mins to make sure bottom doesn’t burn but also gently so rice doesn’t break.
  20. Turn off heat, then fluff the rice. Keep covered for 10-15 mins.
  21. Serve hot with raita.
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