Mutton biryani (Madras style) Recipe

Mutton biryani (Madras style) is a popular Indian Main
Author :
 
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Pressure Cook
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • basmathi Rice - 1/2 kg (jeeraka samba Rice)
  • Mutton - 1/2 kg
  • Onion - 200 gms
  • Tomato - 100 gms
  • Green chillies - 5 nos
  • Mint leaves - 1/2 bunch chopped
  • chilli pdr - 3/4 tsp
  • dhaniya pdr - 1/2 tsp
  • Turmeric pdr - 1/4-1/2 tsp
  • Garam Masala pdr - 1/2 tsp
  • Curd - 2 tbspns
  • grated Coconut - 2 tbspns
  • spices - 4 each (cinnamon, clove, cardamom)
  • fennel (saunf) - 1 tsp
  • kalpasi - 1tsp (optional)
  • cashews - 10 nos
  • ginger, Garlic paste - 2 tbspns
  • oil or dalda - 1/2cup
  • Ghee - 2 tbspns
  • salt to taste
  • How to Make Mutton biryani (Madras style):

    1. Wash and soak rice for 1/2 an hr. Grind coconut, green chillies, all powders into a smooth paste. Clean mutton, add the ground masala, ginger garlic paste and pressure cook till its 3/4 done.
    2. Add a cup of water and salt.
    3. In a heavy bottom vessel, heat oil add spices and saunf saute it till it becomes golden brown.
    4. Add sliced onion to it and saute till golden brown, add cashews and saute for a second.
    5. Now add tomatoes and curd. Cook till they becomes pulpy.
    6. Now add rice to it and stir for 3-5 mins.
    7. In this stage put the cooked mutton in it.
    8. Measure the stock and pour it in 1 1.5 cups ratio to the rice.
    9. When the biryani is 3/4 done i.e., when there is no water put it in dum for 15 mins, pouring the ghee on top.
    10. Close it with a tight lid.
    11. Serve hot with raita and chicken fry.



     

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