Dindigul Mutton Biriyani
Recipe Summary
- Learn to make a flavorful Dindigul style mutton biriyani using seeraga samba rice. This recipe involves cooking mutton until tender, preparing a rich spice base with fresh herbs, and then layering it with rice for a fragrant and delicious one-pot meal.
All Ingredients - For Mutton Preparation
- Mutton 500 g
- Mutton stock 2 cups
All Ingredients - For Biriyani Masala
- Mint leaves 1 cup
- Coriander leaves 1 cup
- Cooking oil 1/4 cup
- Poppy seeds 1 tsp
- Cinnamon stick 1 inch
- Cardamom pods 3-4
- Star anise 1
- Mace 1 blade
- Bay leaves 2
- Kasuri Methi (dried fenugreek leaves) 1 tbsp
- Onions, sliced 2 medium
- Ginger garlic paste 2 tbsp
- Tomatoes, chopped 2 medium
- Turmeric powder 1 tsp
- Chilli powder 1 tbsp
- Coriander powder 1 tbsp
- Mutton masala powder 2 tbsp
- Curd (yogurt) 1/2 cup
- Salt to taste
- Lemon juice 1 tbsp
- Ghee 2 tbsp
- Seeraga samba rice 2 cups
Tools You'll Need
- Pot
- Tawa
- Griddle
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Herb Paste
Take mint leaves and coriander leaves in a mixer grinder and grind them into a smooth paste. Set aside.
Step 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.
Step 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.
Step 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 .
Step 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.
Step 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 . Then, add 1/2 cup of curd and stir well until it's fully incorporated and the mixture starts to thicken.
Step 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.
Step 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.
Step 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 . After , turn off the heat and let it rest for another before opening.
Step 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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