Mutton Biryani with Golden Fried Onions and Dum

RecipenKitchen Recipe 3 h · Serves 6 · Pakistani

Why make it Tender bone-in mutton cooked in a yogurt and tomato masala, layered with par-cooked basmati, fried onions and mint, then steamed on dum until fragrant. A proper centrepiece for weekend dinners.

You’ll need

Serves 6 500 g long-grain basmati rice, washed until the water runs… 1 kg bone-in mutton, cut into medium pieces 250 g plain yogurt, whisked 4 large onions (about 600 g), thinly sliced 120 ml cooking oil 2 tbsp ginger-garlic paste 3 medium tomatoes, roughly chopped 5 green chillies, slit lengthwise + 18 more in the full recipe

1 Step 1 of 11 Cover the washed rice with plenty of cold water and soak for 30 minutes. Meanwhile, put the mutton in a large bowl.

2 Step 2 of 11 Add the yogurt, ginger-garlic paste, red chilli powder, turmeric, biryani masala, 2 tsp salt, half the lemon juice and a third of the mint and coriander to the mutton. Mix well and leave to marinate while the rice soaks and the o…

3 Step 3 of 11 Heat the oil in the heavy pot over medium heat and add the sliced onions. Fry, stirring often, for 18–20 minutes until deep golden brown, not dark or bitter.

4 Step 4 of 11 Lift out about two-thirds of the onions with a slotted spoon and spread them on a plate lined with kitchen paper; they will crisp as they cool. Leave the rest and the oil in the pot.

5 Step 5 of 11 Add the marinated mutton to the pot and cook on high heat for 8–10 minutes, stirring, until the meat changes colour and the masala smells cooked. Add the tomatoes, green chillies and 1 cup of water. The last 6 steps are in the full recipe.

Cook’s tip Marinate the mutton overnight in the fridge if you can; it makes the meat more tender and the masala deeper. Bring it to room temperature before cooking.

Mutton Biryani with Golden Fried Onions and Dum

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