Dindigul Mutton Biriyani
Recipe by Jothi Manikandan
Ingredients
For Mutton Preparation
- 500 gMutton
- 2 cupsMutton stock
For Biriyani Masala
- 1 cupMint leaves
- 1 cupCoriander leaves
- 1/4 cupCooking oil
- 1 tspPoppy seeds
- 1 inchCinnamon stick
- 3-4Cardamom pods
- 1Star anise
- 1 bladeMace
- 2Bay leaves
- 1 tbspKasuri Methi (dried fenugreek leaves)
- 2 mediumOnions, sliced
- 2 tbspGinger garlic paste
- 2 mediumTomatoes, chopped
- 1 tspTurmeric powder
- 1 tbspChilli powder
- 1 tbspCoriander powder
- 2 tbspMutton masala powder
- 1/2 cupCurd (yogurt)
- to tasteSalt
- 1 tbspLemon juice
- 2 tbspGhee
- 2 cupsSeeraga samba rice
Step-by-Step Instructions
- 1.Prepare Herb Paste
Take mint leaves and coriander leaves in a mixer grinder and grind them into a smooth paste. Set aside.
- 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.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.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.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.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.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.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.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.Serve Dindigul Mutton Biriyani
Gently fluff the biriyani with a fork. Serve hot with raita (yogurt and onion salad) and a fried egg.
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