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.
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
Clean & wash the mutton pieces well.
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.
Cook it for 4 to 5 whistles.
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 )
Lets see the preparation of biryani now.
Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
Drain the water and reserve.
Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep ready.
In a mixer, add garlic, ginger, green chilly and mint leaves.
Grind to coarse paste without adding water.
Now add chopped onion and grind for 1 more minute.
Transfer this coarse paste to a cup and keep ready.
Now heat a large pressure pan.
Add 5 to 6 tbsp of oil and 1 tbsp ghee.
Heat it and add bay leaf, cumin, cinnamon, cardamom & cloves.
Wait to splutter.
Add coriander leaves and sauté for few seconds.
Add the ground paste ( step 12 ) and fry in low medium flame until the raw smell disappears.
Add finely chopped tomatoes and salt.
Fry in low flame for 6 to 8 mins.
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.
Add yoghurt and combine.
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 )
Allow to boil for 3 to 4 mins.
Now add the basmati rice and combine gently.
Add 3 ½ cups of water.
Taste & adjust salt and seasonings.
Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.
Open the lid, after full steam goes away.
Fluff the biryani gently with ladle.
Sprinkle freshly chopped coriander leaves.
Now tasty Dindigul Mutton Biryani is ready.