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Mutton Biryani (Madras Style)
By : Rajam Partheeban
Category : Lamb, Pulao and biryani, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash and soak rice for 1/2 an hr.
  2. Grind coconut, green chillies, all powders into a smooth paste.
  3. Clean mutton, add the ground masala, ginger garlic paste and pressure cook till its 3/4 done.
  4. Add a cup of water and salt.
  5. In a heavy bottom vessel, heat oil add spices and saunf saute it till it becomes golden brown.
  6. Add sliced onion to it and saute till golden brown, add cashews and saute for a sec.
  7. Now add tomatoes and curd. Cook till they becomes pulpy.
  8. Now add rice to it and stir for 3-5 mins.
  9. In this stage put the cooked mutton in it.
  10. Measure the stock and pour it in 1 11/2 cups ratio to the rice.
  11. When the biryani is 3/4 done ie, when there is no water put it in dum for 15 mins pouring the ghee on top.
  12. Close it with a tight lid.
  13. Serve hot with raita and chicken fry.
Note :
This is a traditional tamilnadu biryani.
Kalpasi is a kind of spice it looks like dried flower.
If its not available, can omit in.
we can also add chicken instead of mutton.
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
chilly pdr - 3/4 tsp
dhaniya pdr - 1/2 tsp
tumeric 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
oilor dalda - 1/2cup
ghee - 2 tbspns
salt to taste
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