Dindigul Mutton Biriyani
For Mutton Preparation
For Biriyani Masala
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Herb Paste
Take mint leaves and coriander leaves in a mixer grinder and grind them into a smooth paste. Set aside.
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.
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. for a minute until fragrant.
Cook Onions and Ginger-Garlic Paste
Add 2 medium sliced onions to the pot and until they turn translucent and light golden brown. Then add 2 tbsp of ginger-garlic paste and cook until the raw smell disappears, about .
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.
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.
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.
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.
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 for another before opening.
Serve Dindigul Mutton Biriyani
Gently fluff the biriyani with a fork. Serve hot with raita (yogurt and onion salad) and a fried egg.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 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)
Your Notes
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