DINDIGUL MUTTON BIRYANI
INGREDIENTS FOR MUTTON BIRIYANI
Mutton - 1 Kg
Sliced Onion - 4
Green Chillies - 5
Tomatoes - 2
Curd - 3/4 cup
Lemon Juice - 2 Tsp
Chopped Mint - 1 cup
Chilli Powder - 2 Tsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1 Tsp
Chopped Coriander Leaves - 1 cup
Jeera Rice - 3 cups
Water - 6 cups
Fried Onions - 1 cup
Salt - To Taste
Banana Leaf -1
Ghee - 5 Tbsp
METHOD
Chop mutton to medium or large pieces
Wash and clean well
In a bowl add ginger garlic paste pepper powder chilli powder turmeric powder one teaspoon of the ground biriyani masala powder and pressure cook until done
Meanwhile clean and wash the rice and soak in water and lemon juice for 30 minutes
INGREDIENTS FOR DINDIGUL BIRIYANI MASALA POWDER
Coriander Seeds - 2 Tbsp
Cashews - 15
Peppercorns - 1 Tbsp
Stone Flower - 1 Tbsp
Cumin Seeds - 2 Tsp
Fennel Seeds - 1 Tbsp
Star Anise - 2
Cinnamon - 1 inch piece
Cardamoms - 6
Cloves - 8
Bayleaf - 2 small
Mace - 2 strands
METHOD
Dry roast all the above ingredients in a pan in medium to low flame
Cool at room temperature
Transfer to a mixer jar and grind to a slightly coarse powder
Keep closed until use
INGREDIENTS TO GRIND
Shallots - 10
Ginger - 1 inch piece
Garlic Cloves - 10
Green Chillies - 6
METHOD
Grind all the above ingredients in a mixer jar to a coarse paste
Transfer to a bowl and set aside
METHOD FOR BIRIYANI
Drain the soaked rice and keep aside
Heat ghee in a pot add the sliced onion and green chillies
Saute until onions turn golden brown
To this add the coarsely ground paste and saute until raw smell is no more
Add tomatoes and saute until soft and mushy
Add the coarsely ground biriyani masala powder and saute for a couple of minutes
Add in the cooked mutton and curd along with half of the chopped mint coriander leaves and salt to taste
Cook this for 25 - 30 minutes until the stock is 3/4 th dried up
Now add the measured water and add to the pot
Check salt to taste
Once it starts to boil add the drained rice
Pour some ghee on top and add more coriander mint leaves and half of the fried onions
Cover rice with a banana leaf and close the pot with a lid
Cook in a low flame for 25 - 30 minutes
Once done remove lid and banana leaf
Now your aromatic steaming hot Dindigul Mutton biriyani is ready to serve
Garnish with remaining fried onions and serve
Notes :
Make sure to maintain a very low heat while cooking the biriyani
Fried onions is optional
If you don't have a banana leaf cover with aluminium foil
Banana leaf adds a flavour to the biriyani
Usually in this type of biriyani mutton is chopped to medium sized pieces
For this type of rice it's always best to use water as 1 : 2 ratio
For 1 cup of rice you need 2 cups of water
