Mutton Dum Biryani (Pakki Gosht ki Biryani)

Rice - Wash and soak 4 cups of Basmati Rice in a big bowl for about 30 minutes. Drain and keep aside. Add 1 tsp of Oil to a pan and sauté 1 tsp of Black Cumin Seeds till they sizzle and add the soaked rice along with Salt to taste. Add 9 cups of Water to the pan and bring to a boil and let it cook till the rice grains are just done. Drain and keep aside.

Garnish – Peel and thinly slice 2 big Yellow Onions and keep aside. In a pan, heat 1 tbsp of Oil/Butter and fry the onions on low-medium heat until they are golden brown in color. Remove with a slotted spoon into a bowl and keep aside. Toast 3 tbsp of Almonds, Cashewnuts and Raisins in 1 tbsp of Butter/Oil and keep aside. Soak a pinch of Saffron in ½ cup of Warm Milk in a small bowl and keep aside.

Mutton Gravy - In a pan, heat 2 tbsp of Oil/Butter and add washed and cubed 1 kg of Lean Lamb leg Meat. Stir fry till the meat has browned on all sides and add ½ of the fried onions, 2 tbsp of Ginger Garlic Paste and ½ tsp of Turmeric. Sauteing them for 2 minutes, add the 1½ tsp of Red Chilli Powder, 1 ½ tsp of Salt, 1 tbsp of Garam Masala, ½ cup of Water, 1½ cup of Yogurt and mix well. Pressure cook for about 15-20 minutes until the meat is tender.

Open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. Add 4 tbsp of Lemon Juice to the meat and mix. Remove from heat.

Biryani - Preheat the oven at 350°F. In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely. Garnish the layered rice with the reserved fried onions, ½ cup of Mint Leaves and ½ cup of Coriander Leaves, 4 slit Green Chillies, toasted nuts, and sprinkle the milk with saffron threads in it. Cover the dish with a tight lid or aluminium foil and bake in the preheated oven for about 10-15 minutes. Serve hot with Raita.