Aromatic Mutton Biryani…made with fresh homemade Biryani masala. I used a Moroccan Clay Tagine to make it in the oven this time to absolutely fabulous results! However you can easily make this on stove top too.
Slow clay pot cooking along with the use of freshly roasted and ground spices, took this Biryani to a whole new level!
Method: Marinate mutton for 3-4 hours in sour yoghurt, ginger-garlic paste, raw papaya paste (optional) salt, haldi, red chilli pwdr, and Biryani masala.
Oil your ceramic Tagine and arrange the marinated meat at the base. Top with sliced onions and chopped mint. Cover Tagine and place in a cold oven and switch it on at 400F. Cook till meat is almost done. For me it took about 1 1/2 to 2 hours. Alternatively you can place the Tagine on a heat diffuser on stove top too. The heat setting should then be medium low. While the mutton is cooking, wash drain and soak rice in water for about 1/2 hour. Drain through sieve and roast the rice in a tbsp of ghee till it starts crackling (about 5 minutes) also soak a hefty pinch of kesar in 2 tbsp water.
Once the meat is almost done, spread rice on top of the meat. Add salt as needed along with as much water as is required keeping in mind the liquid juices already present in the cooked meat. The total liquid content should be slightly less than double the measurement of rice. Top with a few slit green chillies and chopped mint and the kesar water.
Cover Tagine and place inside the oven. Cook for about 30 minutes till all the liquid evaporates and rice is cooked through. Then switch off oven and let the Tagine rest inside for another 15-20 minutes. Finally take the Tagine out and serve warm with accompaniments of raita, salad and chutney!
If you are interesting in checking out the Tagine used for making this Biryani, here is the link…