Spicy Chettinad Mutton Biryani

The very thought of this recipe will tickle the taste buds of the non-veg lovers .If you are trying for a mutton biryani similar to the one you have in the ever mushrooming chettinad restaurants in the city, here is the recipe. If you follow the exact recipe you will get even better quality .

One thing to be realized while cooking by the new one’s is that only after repeated trials that we become perfect in making a dish. Even the simplest dish rasam is no exception to this. So never loose your heart. One day you people also will turn to be great cooks and win the hearts of your loved ones.

These days you people are lucky to get millions of recipes online and try out different versions. Think of our days. We had to rely on the personal collection of recipes which our mom used to give.
Once you become an expert in making this biryani, I suggest make it at home, give a grand dinner to all at home and get all the money you are going to spend in the restaurant

Ingredients for cooking the mutton
Mutton-300 gms
Chili powder-2 teaspoons
Turmeric powder-1 teaspoon
Crushed ginger-a small piece (Or ginger garlic paste-1 teaspoon)
Curry leaf-little
To GrindRed chilli-2
Green chilli-2
Small onion-10
Garlic-10
Fennel seeds-1 teaspoon
Clove-2
Cardomom-2
Cinnamon-2 small pieces
Ginger-2 small pieces
Mint leaf-handful
For sautingMinced onion-2
Minced tomato-2
Mint leaf-handful
Fennel seeds-1 teaspoon
Clove-2
Cardomom-2
Cinnamon-2 small pieces
Bay leaf-small piece
Curry leaf-little

Jeeraga samba rice-1 ½ cups (300 gms).Wash the rice. Soak for 10 minutes. Drain the water. Keep the kadai in the stove. In a teaspoon of butter or ghee fry the rice in medium fire for 3 minutes i.e., till the rice does not catch the bottom of the kadai. Frying the rice is to make sure that the biryani doesn’t get over cooked.

ProcedureFirst keep a small cooker in the stove.
In a teaspoon of oil add the crushed ginger kept for cooking mutton.
Saute for a minute. Add the mutton pieces and sauté for 2 to 3 minutes.
Now add the chili powder and turmeric powder. Mix well.
Add a pinch of salt. Pour 1 ½ cups of water. Close the cooker and cook for 8 minutes.
While cooking the mutton, grind the items given in to grind. Keep the rice ready (As given).
Mince the onion and the tomatoes.
Once the mutton is cooked, After the pressure gets released, open the cooker
Strain the mutton stalk (gravy in the mutton) and keep aside. This has to be used instead of water
Keep ready 2 table spoons of thick curd
Now we have to make the Biryani
Keep a big cooker in the stove. In 2 table spoons of oil season the byriani with the items given in to season.
Saute the onions till oil oozes. Add the grinded masala now and sauté for 2 minutes.
Now add the tomato pieces and sauté till they become soft.
Add the mutton pieces and mix well.
Now add 2 table spoons of yogurt and mix.
1:2 is the ratio of water to rice including yogurt
Measure the mutton stalk you have
For 1 ½ cups of rice you have to pour 3 cups of water including yogurt.
IF you have 2 cups of stalk the add 1 more cup of water
When this mixture boils, add the salt needed
Add the rice kept ready. Mix everything well.
Close the cooker. When pressure comes put the weight
Keep the stove in low medium fire.
Cook exactly for 10 minutes (Don’t wait for any whistle) .switch off the stove in the tenth minute
Open the cooker after the pressure goes
Mostly the first impression you will have is that there is excess water.
Don’t worry, after all the steam goes it will be perfect.

If you want the biryani little sticky then reduce water next time.But first time follow the recipe
Mix gently. Garnish with coriander leaves . You Biryani is ready.Have a go at it and leave a comment for me.

 

 

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