Mutton Biriyani / Mutton Dum Biriyani - Tamilnadu Style

Mutton biriyani is an aromatic and delicious rice variety among non veg lovers.  In our family we  prefer Tamil nadu style biriyani than other biriyani preparations, especially for the method of rice cooked along with gravy and spices.

This will perfectly suit for any special occasion. Try and enjoy this mouthwatering meal with your family and friends.  Don't forget to give your feedback!

Ingredients:

To pressure cook mutton:

Mutton - ½ kg

Turmeric pwd - ¼ tsp

Red chilly pwd - ½ tsp

Ginger garlic paste - 1 tsp
Oil - 2 tsp
Water to cook the mutton - 2 to 3 cups

For biriyani:

Oil + ghee(clarified butter) - 4 to 5 tbsp

Cinnamon - 1 inch piece
Cloves - 4
Cardamom - 3
Bay leaf - 2
Onion - 1 big(sliced lengthwise)
Tomato - 1(big) finely chopped)

Ginger garlic paste - 1 tbsp
Green chilli - 2(slit lengthwise)
Curd - 2 tbsp
Red chilli powder - ½ to 1 tsp
Garam masala powder - ½ tsp
Fresh mint and coriander leaves - handful
Basmati rice - 2 cups

Water to cook rice
Salt to taste

Direction:

Heat the pressure cooker and add mutton, ginger garlic paste, turmeric powder, red chilli powder, oil and salt.  Stir well for 1 or 2 minutes and add 2 to 3 cups of water.

Close the cooker with the lid.  Cook for 3 to 4 whistle and simmer for 10 minutes and switch off the gas.   

After you open the lid, separate the mutton pieces and mutton stock in two bowls; keep aside.

Mean while, wash and soak the basmati rice in water for 15 to 20 minutes.

In a wide pan, , add oil and ghee; after it becomes hot, add bay leaf and season it with cinnamon, cloves and cardamom.

Once it crackles; add onions and green chillies. Stir well till it becomes translucent.

Add tomatoes, ginger garlic paste and salt.  Sauté well till the tomatoes become soft.

Followed by that add coriander leaves and mint leaves.  Give it a mix.

After that add mutton pieces, curd, turmeric powder and red chilli powder.  Mix well it becomes a thick gravy consistency.

Add drained basmati rice, give a quick mix. Ratio for rice and water is 1:2. Measure mutton stock and water; pour over rice.

When the water starts boiling, add mint leaves and garam masala;  stir it gently.

Check for salt and spice (if you feel spice is more, add lime juice to reduce it). 

When the water evaporates and mixture become thick. Close the pan with the lid and reduce the fire.

Place the pan on the iron tawa or old iron dosa pan and cook this in a low flame for for 10 to 15 minutes.  Switch off the gas.

Do not open immediately; let it rest for 10 to 15 minutes. Once you open the lid, carefully fluff / mix it with a spoon without breaking the rice.

Serve hot with onion raita and mutton kulambu / gravy. 

Note:

Amount of water will vary according to variety or quality of rice.

You can adjust the amount of red chilli powder according to your taste.