Mummy's Tamilnadu Style Mutton Biryani
Mutton in a spicy onion-tomato, mint-coriander, garam masala gravy is added to ghee flavoured jeerakasala rice and cooked to finish.
Servings: 3 people
Calories: 789kcal
Ingredients
For the Gravy
- 1 tablespoon ghee
- 1 tablespoon cooking oil
- 1 piece black stone flower kalpasi (optional)
- 1 large onion sliced thinly
- 8 to 10 green chillies
- 1½ tablespoon ginger-garlic paste
- ½ cup fresh mint leaves
- ½ cup Fresh coriander leaves chopped
- 2 large tomato chopped roughly
- 500 grams mutton bone or boneless washed and drained completely
- 1 tablespoon red chilli powder you can reduce this to 2 tsp
- 2 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons garam masala use my Malabar garam masala
- 3 tablespoons curd whisked
- ½ cup water
- Salt to taste
For the Rice
- 2 tablespoon ghee
- 3 green cardamom
- 5 cloves
- 1 inch cinnamon stick
- 1 medium onion diced
- 1½ cup Jeerakasala or Kaima rice washed and drained (use jeeraka samba if you have that but adjust water accordingly)
- water cook the rice*
- Juice of half a lime
- salt to taste
Instructions
Prepare the gravy
- Heat ghee and oil in a pressure cooker.1 tablespoon ghee, 1 tablespoon cooking oil
- Add a piece of kalpasi (optional)1 piece black stone flower
- Saute the onions until starting to brown.1 large onion
- Add the ginger-garlic paste, green chillies, mint and coriander leaves and saute for a minute.8 to 10 green chillies, 1½ tablespoon ginger-garlic paste, ½ cup fresh mint leaves, ½ cup Fresh coriander leaves
- Add the tomatoes, drained meat, salt and all the spice powders and cook until moisture starts to release.2 large tomato, 500 grams mutton, 1 tablespoon red chilli powder, 2 tablespoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoons garam masala
- Stir in whisked curd and water.3 tablespoons curd, ½ cup water, Salt to taste
- Pressure cook for 20 minutes on medium flame or until the meat is cooked.
Prepare the biryani rice
- Take a deep pot (nonstick is better) that can hold the biryani and heat ghee on medium flame.2 tablespoon ghee
- Fry the whole spices until fragrant.3 green cardamom, 5 cloves, 1 inch cinnamon stick
- Add and saute the chopped onions and mint leaves.1 medium onion
- Add the drained rice and toast them by stirring for a minute.1½ cup Jeerakasala or Kaima rice
- Dump the prepared gravy and carefully fold it into the rice.
- Add enough very hot water to the rice so that there is at least an inch of water above the rice. (In all my attempts, I have added a total of 2¾ cups of water approximately for 1½ cup rice - first 2½ and then ¼ cup water. But please adjust as per the liquid in your gravy)water
- Taste and adjust the salt and add lime juice as per taste.Juice of half a lime, salt to taste
- Bring this to a full boil and cook until you can see grains surface on top and liquid is absorbed.
- Reduce the flame to the lowest, and slide a flat pan or heat diffuser underneath.
- Use a flat spatula and carefully dig and bring the bottom rice to the top. If you see the grains are too raw and dry, then add a splash of water, cover with foil or cloth and then the tight lid.
- Let the rice steam cook for 15 to 20 mins but make sure to flip the rice in between at least once.
- Switch off, open and scoop to transfer to a serving plate and serve warm with yoghurt, salad and pappadums.
Notes
* The amount of water here will depend on how much broth you have in your gravy. If you are a beginner, it is better to measure the liquid of the gravy and then add the additional water to make up.
Nutrition
Calories: 789kcal | Carbohydrates: 95g | Protein: 44.82g | Fat: 25.69g
