Mutton Biryani in Earthen Pot

Ingredients for Mutton Biryani in Earthen Pot:

For rice:

1. Basmati rice – ½ kg 

2. Star anise – 2 

3. Bay leaves (Karuva Ila) – 2 

4. Pepper – 1 teaspoon 

5. Cardamom – 5 to 6 

6. Cinnamon – 3 pieces of 1-inch thickness 

7. Cloves – 5 to 6 

8. Fennel – 1 teaspoon 

9. Mace – ¼ piece 

10. Salt – As required

For masala and mutton preparation:

11. Mutton – ¾ kg 

12. Garam masala – 1 tablespoon 

13. Ginger-garlic paste – 1 tablespoon 

14. Lemon juice – Juice of 1 lemon 

15. Chilli powder – ½ tablespoon 

16. Turmeric powder – ½ teaspoon 

17. Onion (thinly sliced lengthwise) – 6 

18. Tomato – 2 (finely chopped) 

19. Green chilli – 4 to 6 

20. Shallots – 10 to 12 

21. Pepper powder – 1 tablespoon 

22. Oil – As required

For layering:

23. Ghee – 2 tablespoons 

24. Milk – 2 tablespoons 

25. Rose essence – 2 drops 

26. Onion – 2 (small) 

27. Cashewnuts and Raisins – As required 

28. Saffron – A small pinch

How to prepare Mutton Biryani in Earthen Pot?

Step 1: Preparation of rice

1. Cook the rice (soaked for 20 minutes and drained completely) along with the spices. 

2. When it is three-fourth cooked, strain and set aside.

Step 2: Masala preparation using mutton

3. Marinate the mutton with garam masala, ginger-garlic paste, lemon juice, chilli powder, and turmeric powder. Set aside for 2 hours. 

4. Heat a thick-bottomed pan, add oil, then sauté sliced onions, green chillies, and chopped shallots until soft. 

5. When the onions are well browned, add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears. 

6. Add the marinated mutton along with 1 tablespoon of chilli powder and mix well. 

7. Pour in 4 cups of water, reduce the heat, and cook the mutton thoroughly. 

8. Add chopped tomatoes, salt, garam masala, and chopped coriander leaves. Simmer on low heat for another 15 minutes, stirring occasionally to avoid sticking. 

9. Cook until the water evaporates and the oil separates from the masala.

Step 3: Layering and dum

10. Heat a pan and add ghee. Fry two thinly sliced onions along with cashews and raisins until golden, then set aside. 

11. Soak saffron in warm milk and add a few drops of rose essence to it. Keep it aside. 

12. In a large clay pot, heat 2 tablespoons of ghee and spread a layer of cooked rice at the bottom. 

13. Place a portion of the cooked mutton over the rice. Drizzle with the saffron-infused milk, fried onions, cashews, raisins, and a little ghee. 

14. Repeat the layers with rice and mutton masala, finishing with a top layer of rice. 

15. On the topmost layer, sprinkle the remaining chopped coriander leaves, fried onions, cashews, raisins, juice of half a lemon, and a little ghee. Cover the pot tightly. 

16. To avoid burning at the bottom, place the pot over a preheated tawa (flat griddle). 

17. After 10 minutes on low flame, turn off the heat and let it rest covered for another 20 minutes. The mutton biryani is ready to serve.

Also read a few more biryani recipes.