Almost all of us love to have biryanis. The mutton biryani prepared in the ‘Dindigul style” is a delicious version of our favorite rice. Lets see how to cook it in simple steps.
Ingredients
- Mutton – 1 kg
- Zeera Samba Rice – 1 kg
- Ghee – 6 tablespoon
- Onion – 200g
- Green chilli – 5
- Tomato – 200g
- Oil – 100g
- Curd – 150ml
- Coriander powder – 1 tablespoon
- Salt – 1.5 tablespoon
- Red chilli – 1 tablespoon
- Turmeric – 1/2 tablespoon
- Cumin powder – 1/2 tablespoon
- Ginger Garlic paste – 100 g
- Coriander leaves – 1/4 bunch
- Mint leaves – 1/4 bunch
- Water – 1.5 litres
- Lemon – 1
For preparing masala
- Cashew Nuts – 20
- Black stone flower – small piece
- Bay leaf – 2
- Kapok buds – 3
- Clove – 6
- Cardamom – 6
- Cinnamon – 4
- Star anise – 1
- Mace – small piece
Things to be done before we start cooking
- Peel the skin of small onions – 200 grams, no need to cut into smaller pieces.
- Grind together 50 grams of ginger and 50 grams of garlic together in a mixer jar – to get the “ginger-garlic” paste.
Steps to Prepare
- Place a flat pan on the big burner. Keep the flame in low.
- Add the below –
- Cashew nuts – 20
- Black stone flower – 1 small piece
- Bay leaf – 2
- Kapok buds – 3
- Mace (Jathi pathiri)– few
- Cloves – 6
- Cardamom – 6
- Star anise – 1
- Cinnamon – 4
- Start stirring and fry them in hot pan for 30 to 50 seconds.
- Put these fried items all into our “Mixer Jar”. Grind them well and keep the paste aside in a small bowl.
- Take a ‘mixer jar’ – then add the below 2 items –
- 200 grams of peeled small onions
- Green chilli – 5 (cut into small pieces).
- Grind them into a paste. Take this paste in a small bowl and keep it aside.
- Cut 200 grams tomatoes (3 medium sized) into smaller pieces. Grind them using a ‘mixer jar’. Take the paste in a small bowl and keep it aside for now.
- Now, place a 5 litres big pan on the big burner – turn the flame to high mode.
- Pour the below 2 into the pan
- Ghee – 3 tablespoons
- Oil – 100 grams
- Let the oil get a little hot.
- Once the oil is little hot, put the ‘small onion-green chilli’ paste into it. Stir the contents well for 2 to 3 minutes.
- Add the ginger garlic paste that we have already prepared. Stir it for another 2 to 3 minutes in high flame.
- Now let’s add the mixture prepared in “step – 2”. Stir for 20 seconds. Then, add the tomato paste and start stirring for another 2 minutes.
- Pour 150 ml of curd. Stir well to mix the contents. Now, turn the flame to LOW mode.
- Add the below –
- Coriander powder – 1 tablespoon
- Salt – 1.5 tablespoons
- Red chilli powder – 1 tablespoon
- Turmeric powder – 1/2 tablespoon
- Cumin powder – 1/2 tablespoon
- Stir well so that masala mixes. Let the contents boil for another 2 minutes.
- Coriander & Mint leaves – 1/4 of bunch. Cut into smaller pieces and add. Stir for 5 seconds.
- Add 1 kg of boneless mutton – cut into very small pieces. Keep the flame in HIGH now. Stir well for 3 minutes.
- Now,
- Add water – 1.5 litres. Then stir well.
- Close the pan with a lid.
- Let the water start boiling in HIGH FLAME (for 2 to 3 minutes).
- After 2 minutes, turn the flame to LOW.
- Let the meat and contents boil for another 30 to 40 minutes.
- Once we close the lid to cook meat, rinse the Zeeraga samba rice with water to clean it. Then let it soak in water for 30 minutes.
- After 40 to 45 minutes, remove the lid, stir a little. We can see the water would have vaporized and come to a level of 400 ml.
- Then,
- Drain water from Zeeraga samba rice.
- Add it to the pan with meat and masala content.
- Stir well so that rice dips and mixes well in the masala + water.
- Check for salt level – if need be, we can add a pinch of extra salt.
- We can squeeze juice of half a lemon into water.
- Turn the flame to HIGH. Stir gently and continuously till water level comes down a little. The water level should be enough just to keep rice immersed.
- Pour 2 tablespoons of ghee over the rice. Keep flame to LOW mode. Close the lid. Let the contents get cooked in LOW flame for 15 to 20 minutes.
- After 20 minutes – remove the lid.
- Stir a little – pour again 1 tablespoon of ghee.
- Thus, our biryani is ready and can be served hot.
