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

MUTTON KOLA URUNDAI

 MUTTON KOLA URUNDAI

INGREDIENTS 

Mutton Kheema - 1/2 kg
Ginger Garlic Paste - 1 Tbsp 
Coarse Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp 
Garam Masala Powder - 1/2 Tsp 
Turmeric Powder - 1/2 Tsp 
Curry Leaves - 1 Sprig
Sliced Shallots - 1/4 cup
Curd - 1 Tbsp 
Salt - To Taste
Oil - 2 Tbsp 
Oil - To Fry

Clean and wash mutton kheema 
Add rest of the ingredients except oil and shallots 
Mix well and marinate for 30 minutes 

INGREDIENTS TO GRIND

Desiccated Coconut - 1/2 cup
Roasted Chickpeas - 1/4 cup
Cashews - 5
Peppercorns - 1 Tsp
Cinnamon - 1 inch 
Cardamom - 3
Cloves - 2
Cumin - 1 Tsp
Fennel Seeds - 1 Tbsp 
Chopped Coriander Leaves - 3 Tbsp

Dry roast all the above ingredients except chopped coriander leaves and grind to a slightly coarse powder and set aside

METHOD 

Heat oil in a pressure pan add the shallots and fry until golden
Add the marinated mutton along with the marinade 
Cover pressure pan and pressure cook for 3 whistles 
Once done in high flame simmer kheema until dry
Pulse the cooked kheema along with chopped coriander leaves
In a bowl add in the pulsed kheema and ground  coarse powder
Make small even sized balls 
Heat oil in a pan and deep fry the kheema balls in medium flame until golden
Serve hot with white rice and paruppu rasam or as a snack with tomato sauce or mayo or any dip of your choice

Notes : 

Adding cashews is optional 
You can cook kheema in a pan and avoid pressure cooking 
I had to pressure cook as the meat wasn’t properly minced
You can also air fry kheema balls 
Preheat air fryer to 180 *C for 5 minutes 
Air fry for 15 minutes or until done flipping the kheema balls once halfway through the process of air frying 
If air frying spray kheema balls with oil
You can also add a beaten egg to kheema mix well form into balls and deep fry
Adding an egg will help bind the kheema mixture well
I avoided adding egg as the kheema was wet enough after pulsing and adding other ingredients 
Adjust spices to suit your taste 

SPICY BEEF ROAST ( BEEF VARUVAL )

 

SPICY BEEF ROAST ( BEEF VARUVAL )

INGREDIENTS 

Beef - 1 Kg

Chopped Shallots - 1/2 cup

Sliced Onion - 2

Garlic Pods - 15 

Peppercorns - 1 Tbsp 

Pepper Powder - 1 Tbsp

Red Chilli Powder - 1 Tbsp 

Kashmiri Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 2 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Coriander Leaves - 4 Tbsp 

Curry Leaves - 3 Sorigs

Salt - To Taste

Coconut Oil - 1/4 cup

METHOD 

Wash and cube beef chunks

Crush garlic pods 1 sprig of curry leaves red chilli powder and peppercorns 

Marinate beef cubes with the crushed garlic mixture and salt to taste for 30 minutes 

Heat oil in a pressure cooker and add curry leaves sliced onion and shallots

Sauté until golden 

Now add rest of the spice powders coriander leaves and marinated beef

Sauté for 5 minutes

Add 1 cup of hot water cover cooker and pressure cook until beef is soft

In medium flame simmer the beef along with gravy until dry 

Garnish with chopped coriander leaves fried onions and serve hot

Notes : 

Reserve some fried onions while you sauté to garnish if liked

You can replace shallots with one onion if liked 

Adjust spices to suit your taste buds 

RED WATER APPLE PICKLE

 

RED WATER APPLE PICKLE 

INGREDIENTS 

Red Water Apple - 5 cups

Chopped Green Chillies - 10

Kashmiri Chilli Powder - 2 Tbsp

Turmeric Powder - 1 Tsp

Red Chilli Powder - 2 Tbsp

Chopped Ginger - 2 Tbsp

Chopped Garlic - 2 Tbsp

Mustard Seeds - 1 1/2 Tbsp

Fenugreek Seeds - 1 Tbsp 

Coconut Oil - 1 1/2 cup

Vinegar - 1/4 cup

Salt - To Taste 

METHOD 

Clean and chop or slice red water apples

Add the red chilli powder to chopped water apples mix well and keep aside

Roast and powder mustard seeds and fenugreek seeds and powder

Heat oil in a pan and add in the oil

Once hot add in the chopped green chillies ginger and garlic

Saute for a few minutes 

Add in the chopped water apple

Saute and add the spice powders and salt to taste

Once the water apple becomes soft add the white vinegar mix well and remove pan from stove

Allow pickle to cool at room temperature 

Store in clean sterilized bottles

Notes :

Add spices to suit your palate 

The green chillies I used were not very spicy so I had to use more

Usually for pickles gingelly oil is used

I used coconut oil here as it tasted better

When refrigerated and used shelf life is longer

MAHARANI CHICKEN

 

MAHARANI CHICKEN 

INGREDIENTS TO MARINATE 

Chicken - 500 gm

Dry Red Chilli Powder - 1 Tbsp 

Turmeric Powder - 1/2 Tsp 

Pepper Powder - 2 Tsp

Garlic Cloves - 15

Green Chillies - 3

Fennel Seed Powder - 2 Tsp

Corn Flour - 2 Tbsp 

Rice Flour - 2 Tbsp 

Egg - 1

Salt - To Taste

METHOD 

Wash and clean chicken pieces thoroughly 

Crush garlic and green chillies without adding water

Add all of the ingredients to marinate along with crushed garlic and green chillies to the cleaned chicken pieces 

Mix well and marinate for an hour

INGREDIENTS FOR MASALA 

Sliced Onion - 2

Dry Red Chilies - 8

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Oil - To Fry

INGREDIENTS FOR SPICE MASALA 

Kashmiri Chilli Powder - 1 Tsp 

Fennel Seed Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

METHOD

Heat oil in a pan and fry the chicken pieces in a medium flame until crisp on the outside 

Break dry red chillies into two and remove the seeds

Heat 2 Tbsp of oil in another pan 

Saute thinly sliced until pink 

Add the curry leaves and dry red chillies 

Saute for a minute

Add the fried chicken pieces and toss

Now sprinkle the spice masala mix toss so that the chicken pieces get coated well

Remove pan from stove

Serve hot with sambar sadham or rasam and white rice

Note :

This is a spicy dish so if you're seving this for kids make sure to cut down the spices 

In case you’re serving as a side dish for cocktail parties you can add more spices if liked

We had this yummy chicken for lunch with Paruppu Sadham today 

ONEPOT WHITE MUTTON BIRIYANI

 

ONEPOT WHITE MUTTON BIRIYANI 

INGREDIENTS 

Mutton - 1 Kg

Lemon Juice - 1 Tbsp

Curd - 3 Tbsps 

Basmati Rice - 3 cups

Lemon Juice - 1 Tbsp 

Water - 5 cups

MASALA TO GRIND

INGREDIENTS 

Shallots - 15

Green Chilies - 6

Fennel Seeds - 1 Tbsp

Cloves - 3

Cardamoms - 3

Cinnamon - 1 inch piece

Chopped Ginger - 2 Tbsps 

Peeled Garlic Cloves - 15

Chopped Coriander Leaves - 2 Tbsps 

Chopped Mint - 2 Tbsps 

Salt - To Taste

METHOD 

Grind all the above ingredients to a fine paste.

Wash and clean mutton pieces 

Add curd and lemon juice to the cleaned mutton pieces 

Add salt to taste mix well and marinate for an hour. 

INGREDIENTS FOR BIRIYANI 

Sliced Onion - 3

Green Chillies - 4

Chopped Coriander Leaves - 1/4 cup

Chopped Mint Leaves - 1/4 cup

Cinnamon - 1 inch piece

Cardamoms - 3

Cloves - 3

Bay Leaves - 2

Peppercorns - 1 Tbsp

Stone Flower - A small piece

Marathi Mokku - 2

Star Anise - 2

Ghee - 4 Tbsps 

Oil - 3 Tbsps 

METHOD

Heat ghee and oil in a pressure cooker 

Add the whole spices

Sauté for a minute until aromatic 

Add the sliced onion and green chillies

Sauté until the onion are transparent and slightly browned 

Add the marinated mutton along with marinade

Add the chopped coriander and mint leaves

Add 5 cups of water salt to taste and pressure cook for six whistles 

Meanwhile soak the basmati rice in water and 1 Tbsp of lemon juice for an hour

Drain water from the soaked basmati rice and add to the pressure cooker

Mix well and check salt to taste

Cover cooker without whistle and cook in medium to low flame for 22 - 25 minutes until rice is done 

You can also pressure cook for one whistle if you’re not sure about the timing 

Open cooker 30 - 45 minutes after the whistle 

INGREDIENTS TO GARNISH 

Fried Sliced Onions - 1 cup

Chopped Coriander Leaves - 1 Tbsp

Chopped Mint Leaves - 1 Tbsp

Serve biriyani hot garnished with the above ingredients 

I served biriyani with Papad and brinjal chutney 

Notes:

You can use Jeera Samba Rice ( Small Variety of Rice ) instead of Basmati rice

Number of whistles might vary with different brands of pressure cookers available in the market 

Adjust spices to suit your taste buds 

You can use fried cashews and raisins also to garnish the biriyani 

RAW MANGO SAMBAR

 

RAW MANGO SAMBAR 

INGREDIENTS 

Sliced Raw Mangoes - 2

Shallots - 15 

Garlic Pods - 20

Moong Dal - 1/2 cup

Onion Sliced - 2

Ripe Tomatoes - 2

Chopped Green Chillies - 5

Tamarind - Lemon Size

Sambar Powder - To Taste 

Red Chilli Powder - To Taste

Turmeric Powder - 1 Tsp

Asafoetida - 1 Tsp

Grated And Roasted Coconut - 1/4 cup

Chopped Coriander Leaves  - 1/4 cup

Coconut Oil - 3 Tbsp 

Salt - To Taste

INGREDIENTS TO TEMPER

Ghee - 3 Tbsp

Mustard Seeds - 1 Tsp

Dry Red Chillies - 4

Curry Leaves - 2 Sprigs

INGREDIENTS TO GARNISH 

Chopped Coriander Leaves - 2 Tbsp 

PREPARATION OF MANGO 

To the sliced raw mango add 

1 Tsp of red chilli powder 

1/4 Tsp turmeric powder 

2 Tsp of Coconut Oil

A pinch of asafoetida 

Salt to taste

Mix well and set aside

METHOD

Coarsely powder the roasted coconut and set aside 

To the tamarind add 1 cup of water and soak until required 

Wash the moong dal and pressure cook along with shallots garlic pods turmeric powder and salt to taste

Heat oil in a kadai and add the sliced onion

and sauté until transparent 

Add the sliced green chillies and sliced tomatoes 

Sauté until mushy 

Add the sambar powder red chilli powder and sauté for a minute

Add in the prepared sliced mangoes and the tamarind water

Cook for a couple of minutes until mangoes are soft

Add the cooked dal and mix well

Add the coarsely powdered roasted coconut asafoetida and chopped coriander leaves 

Add water to your required consistency and simmer for a few minutes

Meanwhile heat ghee in a pan add mustard seeds curry leaves and dry red chillies 

Pour over the simmering sambar 

Switch off the stove and remove kadai from the stove and garnish with chopped coriander leaves 

Serve the hot sambar with Idli Dosa or white rice as preferred 

Notes:

The mangoes I used were not very sour so I added more tamarind

If the raw mangoes you use are sour lessen the amount of tamarind

A tablespoon of jaggery powder can be used if liked

Adjust spices to suit your palate

Roasted and coarsely powdered coconut is only to enhance the taste

Adding roasted coconut is totally optional