Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Meat
Onions
Braise
Rice
Finish
Equipment
Heavy 5 litre pot with tight lid; large saucepan; sieve; bowls; wide spoon; food thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 30 min
- Mix 900 g boneless mutton shoulder, cut into 4 cm pieces, 200 g plain yogurt, 20 g ginger, grated, 20 g garlic, grated, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, ½ tsp turmeric, 1 tsp chili powder, 1 tsp salt in a bowl. Cover and refrigerate for 30 minutes. Do not wash raw meat.
Brown the onions · About 18 min
- Heat 60 ml neutral oil in a heavy pot. Add 300 g onions, thinly sliced; cook over medium heat for 15–18 minutes. Lift out half the onions.
Check: The onions are golden, not black.
Braise the mutton · About 80 min
- Add the marinated meat and cook for 8 minutes. Add 400 ml water. Cover; simmer gently for 60–80 minutes. Add small splashes of boiling water if needed.
Check: The meat should yield to a fork. Lamb pieces must reach at least 63°C / 145°F; this braise needs longer for tenderness.
Boil the rice · About 12 min
- Rinse 450 g basmati rice until the water is mostly clear. Soak for 20 minutes while the meat cooks. Bring 2500 ml water for boiling, 2 tsp salt for rice, 4 green cardamom pods and 1 cinnamon stick to a boil. Add the drained rice; boil for 6–8 minutes. Drain.
Check: The grains have a firm centre without a hard, crunchy core.
Layer and steam · About 20 min
- Leave a thick sauce around the meat. Add the rice, reserved onions and 20 g mint leaves, 20 g coriander leaves, 30 g ghee, 60 ml warm milk. Cover tightly. Cook over the lowest heat for 20 minutes.
Rest and serve · About 10 min
- Rest off the heat for 10 minutes. Remove the whole spices; lift rice and meat together with a wide spoon.
Check: The rice is tender and separate; the meat is hot throughout.
Tips
- Check meat tenderness before adding the rice. Tough meat cannot be fixed during the short covered finish.
- Use low heat during steaming to protect the bottom layer.
Substitutions
- Lamb shoulder can replace mutton. Check it after 45 minutes of braising.
- Use unsalted butter instead of ghee.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Cook the mutton sauce up to one day ahead. Chill promptly; reheat to 74°C / 165°F before layering.
- Cook the rice on the serving day.
FAQ
Why is the meat tough?
Mutton needs a gentle, long braise. Keep cooking the meat before layering until a fork enters easily.
Can I use bone-in mutton?
Use about 1.2 kg of bone-in pieces for the base recipe. Allow extra cooking time and check near the bone.
Can I skip the milk?
Use the same volume of warm water. The milk adds richness rather than setting the rice texture.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
