RECIPE | Wonderbag’s mutton briyani

Fragrant spices, tender mutton, and layered aromatic rice come together in this comforting winter biryani perfect for sharing on cold days.

Ingredients

• 1.5kg mutton on the bone
• 2 cups whole lentils
• 2 cups rice
• 2 cinnamon sticks
• 4 cardamom pods
• 5g cumin
• 4 green chillies
• 250ml Greek yoghurt or sour milk
• 30g fresh tomato, chopped
• 2 sprigs mint
• 2.5g saffron
• 7 red chillies, crushed
• 6 small potatoes, peeled and cubed
• 375ml ghee or oil
• 2 medium onions

Method

1. Fry the onions in half the ghee or oil until pale golden. Drain and reserve the cooking fat.
2. Set aside 1 tablespoon of fried onions for garnish.
3. Place the meat in a bowl and combine with saffron, ginger, garlic, yoghurt, tomatoes, spices, remaining fried onions, mint, and chillies. Marinate for 1 hour.
4. Boil the lentils in salted water until tender, then drain.
5. Cook the rice with 2 cardamom pods and 1 cinnamon stick until half cooked. Drain.
6. Fry the potatoes in the reserved ghee or oil until lightly golden. Set aside.
7. In a large flat-bottomed pot, heat the remaining ghee or oil. Layer a handful of rice and lentils at the base.
8. Add the marinated meat mixture, followed by the remaining lentils, potatoes, and finally the remaining rice.
9. Garnish with reserved fried onions, drizzle over remaining ghee, and add 125ml water.
10. Cover and simmer on high heat for 5 minutes, then reduce to low heat and cook for 30 minutes.
11. Transfer the sealed pot into the Wonderbag and leave to cook for 4–5 hours.
12. Serve with fresh coriander, poppadums, and minted sour milk.