Dindigul Thalapakatti Mutton Biryani

Biryani
Mutton
Lunch
Dinner
Non-Veg
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Dindigul Mutton Biryani … a lipsmacking favorite among most of the Non-veg lovers. It is very famous coz of its unique taste & rich spicy aroma. The main origin of this biryani is Dindigul.

Ingredients

Mutton - ½ kg

Basmati rice - 2 cups

Oil - 5 to 6 tbsp

Ghee - 1 tbsp

Onion - 2

Tomato - 2

Ginger - small piece

Garlic pods - 4 to 5

Green chilly - 3 to 4

Coriander & mint leaves - 1 full cup

Bay leaf - 1

Cumin - ½ tsp

Cinnamon - 2

Cloves - 2 to 4

Cardamom - 2

Turmeric pwd - ½ tsp

Red chilly pwd - 1 ½ tsp

Garam masala pwd - 1 ½ tsp

Castor oil - 1 tsp

Yoghurd - ¼ cup

Salt to taste

Instructions

1.

Clean & wash the mutton pieces well.

2.

In a pressure pan, boil the mutton pieces with ½ tsp salt, ½ tsp turmeric pwd, 1 tsp castor oil & ½ tsp red chilly pwd.

3.

Cook it for 4 to 5 whistles.

4.

Now cooked mutton is ready. Drain the stock from the mutton and reserve. ( we can have this as soup by adding pepper pwd as required )

5.

Lets see the preparation of biryani now.

6.

Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.

7.

Drain the water and reserve.

8.

Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep ready.

9.

In a mixer, add garlic, ginger, green chilly and mint leaves.

10.

Grind to coarse paste without adding water.

11.

Now add chopped onion and grind for 1 more minute.

12.

Transfer this coarse paste to a cup and keep ready.

13.

Now heat a large pressure pan.

14.

Add 5 to 6 tbsp of oil and 1 tbsp ghee.

15.

Heat it and add bay leaf, cumin, cinnamon, cardamom & cloves.

16.

Wait to splutter.

17.

Add coriander leaves and sauté for few seconds.

18.

Add the ground paste ( step 12 ) and fry in low medium flame until the raw smell disappears.

19.

Add finely chopped tomatoes and salt.

20.

Fry in low flame for 6 to 8 mins.

21.

Once the oil separates out from the masala, add 1 tsp red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 more mins.

22.

Add yoghurt and combine.

23.

Now add boiled mutton pieces and ½ cup of mutton stock ( reserved in step 4) / ( if you’re preparing chicken biryani , add the washed chicken pieces )

24.

Allow to boil for 3 to 4 mins.

25.

Now add the basmati rice and combine gently.

26.

Add 3 ½ cups of water.

27.

Taste & adjust salt and seasonings.

28.

Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.

29.

Open the lid, after full steam goes away.

30.

Fluff the biryani gently with ladle.

31.

Sprinkle freshly chopped coriander leaves.

32.

Now tasty Dindigul Mutton Biryani is ready.

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