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Dindigul Mutton Biryani
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Dindigul Mutton Biryani
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Clean and wash the mutton pieces well.
In a pressure pan, boil the mutton pieces with half tsp salt, half tsp turmeric powder, 1 tsp castor oil & half tsp red chilly powder.
Cook it up to 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 powder as required)
To prepare biryani:
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 and 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 saute for a few seconds.
Add the ground paste and fry on a low-medium flame until the raw smell disappears.
Add finely chopped tomatoes and salt.
Fry on a low flame for 6 to 8 mins.
Once the oil separates from the masala, add 1 tsp red chilly pwd, 1&1/2 tsp garam masala powder and fry for 2 more mins.
Add yoghurt and combine.
Now add boiled mutton pieces and half cup of mutton stock.
Allow to boil for 3 to 4 mins.
Now add the basmati rice and combine gently.
Add 3&1/2 cups of water.
Taste and adjust salt and seasonings.
Close the cooker lid and pressure cook the biryani on a 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.
Shahi Cheese Mutton Chops
Mughlai mutton curry
Aattu kaal soup
1/2 kg - mutton
2 cups - basmati rice
5 to 6 tbsp - oil
1 tbsp - ghee
2 - onions
2 - tomatoes
Ginger, a small piece
4 to 5 cloves - garlic
3 to 4 - green chillies
1 full cup - coriander and mint leaves
1 - bay leaf
1/2 tsp - cumin
2 - cinnamon
2 to 4 - cloves
2 - cardamom
1/2 tsp - turmeric powder
1&1/2 tsp - red chilly powder
1&1/2 tsp - garam masala powder
1 tsp - castor oil
1/4 cup - yoghurt
Salt to taste
RECIPES BY JAYANTHY KUMARAN
Spicy peas paratha
Crispy onion uttapam
Punjabi Mutton Curry
Chilli chicken with capsicum
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