Chettinadu Mutton Biriyani / Lamb Biriyani

Chettinadu Mutton Biriyani / Lamb Biriyani

Ingredients :

For Masala :

• 1 small onion
• 3 dry red chilies
• 2 green chilies
• 1/2 tbsp ginger-garlic paste
• 1/2 tsp fennel seeds
• 2 cloves
• 2 small cinnamon sticks
• 1/4 cup mint leaves

For Biriyani :

• 2 cup basmati rice
• 1 medium sized onion
• 2 small tomatoes
• 2-3 tbsp thick curd
• salt to taste
• 1/4 cup mint leaves
• 1/4 cup chopped coriander
• 1 tbsp lemon juice
• 5-6 curry leaves
• 2 cloves
• 2 small cinnamon stick
• 1/2 tsp fennel seeds
• 1 bay leaf
• 1 star anise
• 1 tsp ghee / oil – to fry rice

To Cook Mutton :

• 250 gms mutton
• 1/2 tsp turmeric powder
• 2 tsp red chili powder
• 1/4 tbsp ginger-garlic paste
• salt a pinch

Method :

• Heat 1 tsp oil in a pressure cooker. Add ginger-garlic paste and cleaned mutton pieces. Saute a while.
• Add turmeric powder, red chili powder and little salt. Add 2 cup water and close the lid. Pressure cook for 7-8 whistles.
• Once pressure settles down, remove the lid and take the cooked mutton pieces separately and keep aside. Measure the mutton broth.
• Grind the above mentioned ingredients to prepare masala paste for biriyani. Wash the rice and drain the water completely.
• Heat ghee/oil in a kadhai and fry the rice for few mins. Remove from the heat and allow to cool.
• Heat 2-3 tbsp oil in a pressure cooker and add cloves, cinnamon, star anise, bay leaf and fennel seeds. Saute a while.
• Add mint leaves, curry leaves and chopped coriander. Saute a while. Add finely chopped onion and fry for 2 mins.
• Add masala paste and chopped tomatoes. Mash the pulp. Add cooked mutton and saute a while.
• Add curd and cook for few mins. Add mutton broth and 1 cup water. Allow to boil the mixture.
• Add rice and salt to taste. Sprinkle lemon juice and mix well. Close the lid and pressure cook for 10 mins. Remove from the heat and once pressure settles, remove the lid. Garnish with chopped coriander and serve hot with onion raita.

Recipe Source : Solai’s True Chettinad Kitchen