Entree: Singapore – Indian Singapore – Mutton Biryani (Fragrant layered basmati rice cooked with spiced mutton using the sealed dum method)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 20 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) mutton (goat or lamb), bone-in, cut into curry-size pieces
- 2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 2 large onions, thinly sliced (12 oz / 340 g)
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) neutral oil
- 2 tbsp (30 g) ginger-garlic paste
- 2 tsp (10 g) salt, divided
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) red chili powder, or to taste
- 1 tsp (2 g) ground cumin
- 1 tbsp (10 g) garam masala
- Whole spices: 2 cinnamon sticks, 6 green cardamom pods, 6 cloves, 2 bay leaves
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (8 g) fresh mint leaves, chopped
- Saffron: a generous pinch (about 0.05 g) soaked in 2 tbsp (30 ml) warm milk
- 1/2 cup (75 g) fried onions for garnish (store-bought or homemade)
- 3 cups (710 ml) water or as needed to par-cook rice
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

1. In a bowl, combine the mutton with yogurt, 1 tbsp ghee, ginger-garlic paste, turmeric, ground coriander, ground cumin, red chili powder, 1 tsp salt, and half the garam masala. Marinate at least 1 hour, preferably 2–4 hours in the refrigerator.
2. Heat oil and 1 tbsp ghee in a heavy-bottomed pot over medium heat. Add the whole spices (cinnamon, cardamom, cloves, bay leaves) and sauté until fragrant, about 30 seconds.
3. Add the sliced onions and sauté until deep golden brown, about 10–12 minutes. Remove half the fried onions for garnish.
4. Add the marinated mutton to the pot and brown the pieces for 6–8 minutes. Add 1/2 cup water, cover, and simmer until the mutton is nearly tender, about 30–40 minutes (longer for tougher cuts). Adjust seasoning.
5. While the mutton cooks, bring 3 cups water to a boil in a separate pot with 1 tsp salt. Drain the soaked basmati rice and add to the boiling water. Par-cook the rice until it is about 70% done (grains still have a slight bite), about 6–7 minutes. Drain and set aside.
6. Remove excess liquid from the mutton so there is a moist gravy but not a lot of free liquid. Stir in chopped cilantro and mint and lemon juice into the mutton.
7. Layering: Reduce heat under the mutton to low. Spread half the par-cooked rice evenly over the mutton. Sprinkle half the remaining garam masala, half the saffron milk, and some fried onions. Add the remaining rice in a second layer and top with the remaining saffron milk, remaining ghee drizzled over, and the reserved fried onions and fresh herbs.
8. Seal the pot with a tight-fitting lid or dough seal. Cook on very low heat (dum) for 20–25 minutes to allow flavors to meld and rice to finish cooking.
9. Turn off the heat and let the biryani rest sealed for 10 minutes. Gently fluff and serve hot with raita or a simple salad.