Step-by-Step Instructions

1. 1.Prepare Herb Paste

   Take mint leaves and coriander leaves in a mixer grinder and grind them into a smooth paste. Set aside.

2. 2.Prepare Mutton and Stock

   Ensure mutton is cooked and tender. Separate the cooked mutton pieces from the mutton stock. Measure out 2 cups of mutton stock and set aside.

3. 3.Sauté Spices and Aromatics

   Heat 1/4 cup of cooking oil in a large pot. Add 1 tsp of poppy seeds and let them splutter. Then add whole spices: cinnamon stick, cardamom pods, star anise, mace, bay leaves, and 1 tbsp of Kasuri Methi. Sauté for a minute until fragrant.

4. 4.Cook Onions and Ginger-Garlic Paste

   Add 2 medium sliced onions to the pot and sauté until they turn translucent and light golden brown. Then add 2 tbsp of ginger-garlic paste and cook until the raw smell disappears, about 2-3 minutes.

5. 5.Add Tomatoes and Herb Paste

   Add 2 medium chopped tomatoes to the pot and cook until they soften. Next, add the prepared mint and coriander paste and mix well.

6. 6.Incorporate Dry Spices and Curd

   Add 1 tsp turmeric powder, 1 tbsp chilli powder, 1 tbsp coriander powder, and 2 tbsp mutton masala powder. Mix thoroughly and cook for 2-3 minutes. Then, add 1/2 cup of curd and stir well until it's fully incorporated and the mixture starts to thicken.

7. 7.Add Mutton and Liquid

   Add the cooked mutton pieces to the masala and mix well. Pour in the 2 cups of mutton stock and an additional 2 cups of water (or enough liquid to make a total of 4 cups for 2 cups of rice). Add salt to taste and bring the mixture to a rolling boil. Cover the pot and let it boil for a few minutes.

8. 8.Add Rice and Final Touches

   Once the liquid is boiling, uncover the pot and add 2 cups of washed seeraga samba rice. Stir gently to combine. Add 1 tbsp of lemon juice and 2 tbsp of ghee. Stir once more.

9. 9.Dum Cook the Biriyani

   Place the pot on a tawa (griddle) over low heat. Cover the pot tightly with a lid and let it dum cook for 15 minutes. After 15 minutes, turn off the heat and let it rest for another 5-10 minutes before opening.

10. 10.Serve Dindigul Mutton Biriyani

    Gently fluff the biriyani with a fork. Serve hot with raita (yogurt and onion salad) and a fried egg.