Let me start this off with a few disclaimers. This dish is not difficult to make but it takes time, attention, and love to make it. So bear with me on this.
Two, this is normally referred to as mutton biriani but we know mutton as the meat of a sheep here and I don’t want to confuse you all. Last but not least, as I have stated before there are over 40 versions of biriani from around the world so this is not the only way to do it. It is all about picking what works best for you, with what you have.
I usually make biriani this way for special occasions, like a special one’s birthday. I made this some time ago for a special friend’s birthday lunch and I am not out to brag but it was as close as I got to my best Indian restaurant quality but with more love and affection.LOL. So tie your headscarf and get your apron, let’s make us some Biri Martha!
In this specific biriani dish, you begin prepping the night before, to give the meat a chance to marinate and absorb all the spices perfectly. I will share other shorter biriani dishes in upcoming posts.
Next morning assemble your ingredients:-
6-8 medium onions, sliced thinly
5 grated tomatoes
3 potatoes, peeled and chopped
1 tbsp mint and coriander leaves
Whole spices for the rice (bay leaf, black pepper, cardamon, cinnamon and cloves
A pinch of yellow food colour or saffron if you have
1 tbsp tomato puree
1 tsp rose water
cooking oil/ ghee
2 cups basmati rice (soak the rice 30 minutes before cooking)
I also learnt a cool tip, use a sieve to drain them so you get all the oil out and they crisp fast and are less oily that way.
Now you can remove the meat from the fridge and let it come to room temperature for a few minutes as you gather the other ingredients.
As I said before, this version of biriani takes while to cook, this is a labor of love. So do not be in a rush.
This is one of my favorite dishes to make for a loved one on a special occasion. It is worth the time and effort to enjoy this luscious meal with your family. The aroma, the taste, the vibrant colours, the meltingly tender meat; it is a feast for the senses!
Please try it and let me know what you think!
Last tip: Please cover your hair when frying the onions; thank me later 🙂