NOON’S BIRYANI

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 1 kg Mutton (bone‑in pieces, cut into 2‑inch chunks)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 4 Green Chilies (slit lengthwise, seeds left for heat)
• 1/2 cup Fresh Mint Leaves (loosely packed)
• 1/2 cup Fresh Coriander Leaves (loosely packed)
• 1 cup Fried Onions (Birista) (golden brown, homemade or store‑bought)
• 4 tablespoons Ghee (clarified butter)
• 2 tablespoons Cooking Oil (neutral oil such as sunflower or canola)
• 1 teaspoon Turmeric Powder
• 2 teaspoons Red Chili Powder (adjust to heat preference)
• 1 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 1 inch Cinnamon Stick
• 4 Cloves
• 4 Green Cardamom Pods
• 2 Bay Leaf
• 2 tablespoons Lemon Juice (freshly squeezed)
• to taste Salt
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)
• 2 tablespoons Milk (warm, for saffron infusion)

Instructions

1. Marinate the Mutton

   In a large mixing bowl combine mutton pieces, yogurt, ginger‑garlic paste, turmeric, red chili powder, lemon juice, half of the mint and coriander leaves, and salt. Mix well, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).

   Time: PT1H

2. Rinse and Soak the Rice

   Rinse the basmati rice under cold water until water runs clear. Soak in fresh water for 30 minutes, then drain.

   Time: PT30M

3. Fry the Onions (Birista)

   Heat 2 tbsp oil and 2 tbsp ghee in a pan over medium heat. Add thinly sliced onions and fry, stirring occasionally, until deep golden brown. Remove with a slotted spoon and set aside on paper towels.

   Time: PT15M

   Temperature: 180°C

4. Parboil the Rice

   Bring a large pot of water to a rolling boil. Add salt, cinnamon stick, cloves, cardamom pods, bay leaves, and a splash of oil. Add the soaked rice and cook until 70% done (the grain should still have a slight bite). Drain and set aside.

   Time: PT15M

   Temperature: 100°C

5. Cook the Marinated Mutton

   In the heavy‑bottomed pot, heat the remaining ghee and oil over medium heat. Add cumin seeds; when they sputter, add the marinated mutton. Cook, stirring occasionally, until the meat is tender and the oil separates from the gravy, about 45 minutes. If using a pressure cooker, cook for 2 whistles and release pressure.

   Time: PT45M

   Temperature: Medium heat

6. Layer the Biryani

   Remove half of the cooked meat mixture and set aside. Spread half of the parboiled rice over the meat in the pot. Sprinkle half of the fried onions, fresh mint, coriander, and half of the saffron‑milk. Repeat with the remaining meat, rice, onions, herbs, and saffron‑milk. Drizzle the remaining ghee over the top.

   Time: PT5M

7. Dum (Steam) Cooking

   Cover the pot with a tight‑fitting lid. Seal the edges with a dough paste or aluminum foil to trap steam. Place the pot on a low flame (or a heat diffuser) and cook for 20 minutes.

   Time: PT20M

8. Rest and Fluff

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff the rice with a fork before serving.

   Time: PT10M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

80g

Fat

20g

Fiber

2g