DINDUGUL MUTTON BIRIYANI

 

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