Dindigul style mutton biryani.

Almost all of us love to have biryanis. The mutton biryani prepared in the ‘Dindigul style” is a delicious version of our favorite rice. Lets see how to cook it in simple steps.

Ingredients:

    1.    Mutton – 1 kg
    2.    Zeera Samba Rice – 1 kg
    3.    Ghee – 6 tablespoon
    4.    Onion – 200g
    5.    Green chilli – 5
    6.    Tomato – 200g
    7.    Oil – 100g
    8.    Curd – 150ml
    9.    Coriander powder – 1 tablespoon
    10.    Salt – 1.5 tablespoon
    11.    Red chilli – 1 tablespoon
    12.    Turmeric – 1/2 tablespoon
    13.    Cumin powder – 1/2 tablespoon
    14.    Ginger Garlic paste – 100 g
    15.    Coriander leaves – 1/4 bunch
    16.    Mint leaves – 1/4 bunch
    17.    Water – 1.5 litres
    18.    Lemon – 1

 

For preparing masala –

    1.    Cashew Nuts – 20
    2.    Black stone flower – small piece
    3.    Bay leaf – 2
    4.    kapok buds – 3
    5.    Clove – 6
    6.    Cardamom – 6
    7.    Cinnamon – 4
    8.    Star anise – 1
    9.    Mace – small piece

Things to be done before we start cooking

  • Peel the skin of small onions – 200 grams, no need to cut into smaller pieces.
  • Grind together 50 grams of ginger and 50 grams of garlic together in a mixer jar – to get the “ginger-garlic” paste.

Steps to Prepare

(1)   Place a flat pan on the big burner. Keep the flame in low.

(2)   Add the below –

  • Cashew nuts – 20
  • Black stone flower – 1 small piece
  • Bay leaf – 2
  • Kapok buds – 3
  • Mace (Jathi pathiri)– few
  • Cloves – 6
  • Cardamom – 6
  • Star anise – 1
  • Cinnamon – 4

Start stirring and fry them in hot pan for 30 to 50 seconds.

(3)   Put these fried items all into our “Mixer Jar”. Grind them well and keep the paste aside in a small bowl.

(4)   Take a ‘mixer jar’ – then add the below 2 items –

  • 200 grams of peeled small onions
  • Green chilli – 5 (cut into small pieces).

Grind them into a paste. Take this paste in a small bowl and keep it aside.

(5)   Cut 200 grams tomatoes (3 medium sized) into smaller pieces.

Grind them using a ‘mixer jar’. Take the paste in a small bowl and keep it aside for now.

(6)   Now, place a 5 litres big pan on the big burner – turn the flame to high mode.

(7)   Pour the below 2 into the pan

  • Ghee – 3 tablespoons
  • Oil – 100 grams

Let the oil get a little hot.

(8)   Once the oil is little hot, put the ‘small onion-green chilli’ paste into it. Stir the contents well for 2 to 3 minutes.

(9)   Add the ginger garlic paste that we have already prepared. Stir it for another 2 to 3 minutes in high flame.

(10)   Now let’s add the mixture prepared in “step – 2”.

Stir for 20 seconds. Then, add the tomato paste and start stirring for another 2 minutes.

(11)  Pour 150 ml of curd. Stir well to mix the contents. Now, turn the flame to LOW mode.

(12)   Add the below –

  • Coriander powder – 1 tablespoon
  • Salt – 1.5 tablespoons
  • Red chilli powder – 1 tablespoon
  • Turmeric powder – 1/2 tablespoon
  • Cumin powder – 1/2 tablespoon

Stir well so that masala mixes. Let the contents boil for another 2 minutes.

(13)   

  • Coriander & Mint leaves – 1/4 of bunch.
  • Cut into smaller pieces and add. Stir for 5 seconds.

(14) 

  • Add 1 kg of boneless mutton – cut into very small pieces.
  • Keep the flame in HIGH now.
  • Stir well for 3 minutes.

(15)  

  • Now, add water – 1.5 litres. Then stir well.
  • Close the pan with a lid.
  • Let the water start boiling in HIGH FLAME (for 2 to 3 minutes).
  • After 2 minutes, turn the flame to LOW.
  • Let the meat and contents boil for another 30 to 40 minutes.

(16)   Once we close the lid to cook meat, rinse the Zeeraga samba rice with water to clean it. Then let it soak in water for 30 minutes.

(17)   After 40 to 45 minutes, remove the lid, stir a little. We can see the water would have vaporized and come to a level of 400 ml.

(18)   

  • Drain water from Zeeraga samba rice.
  • Add it to the pan with meat and masala content.
  • Stir well so that rice dips and mixes well in the masala + water.
  • Check for salt level – if need be, we can add a pinch of extra salt.
  • We can squeeze juice of half a lemon into water.

(19)   Turn the flame to HIGH. Stir gently and continuously till water level comes down a little. The water level should be enough just to keep rice immersed.

(20) Pour 2 tablespoons of ghee over the rice. Keep flame to LOW mode. Close the lid. Let the contents get cooked in LOW flame for 15 to 20 minutes.

(21)

After 20 minutes – remove the lid.

Stir a little – pour again 1 tablespoon of ghee.

Thus, our biryani is ready and can be served hot.

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