Dindigul Mutton Biryani – Mutton Dum Biryani – திண்டுக்கல் மட்டன் பிரியாணி

I have been suffering from fever and cold for the last four days.2 days my lunch was Rice kanji because it was the only easy recipe I was able to cook within minutes. My tongue was craving for something spicy from yesterday night. I decided to make this biryani. So that It will make me energetic. I have tried this recipe twice before and we love it. I have also tasted this biryani in hotels. This biryani looks different in the colour and texture than other style biryani. Biryanis are always special in whatever style it is prepared. each biryani has a unique style and taste. This biryani is made with seeraga samba/Jeerkasala rice. They give a good taste and flavour to the biryani. The biryani powder is freshly prepared and it is so flavorful. Definitely try this biryani recipe.

Click here for more Non-vegetarian Biryani Recipes, Vegetarian Biryani Recipes

You can also try my other mutton recipes

Let us see how to make this Dindigul style mutton biryani

Preparation Time: 30 mins

Cooking Time: 30 mins

Serves: 6

INGREDIENTS REQUIRED

Oil – 3 tbsp

Ghee – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tbsp

Coriander powder – 1 tbsp

Salt to taste

Curd – 3/4 cup (thick one, sourness)

Coriander leaves – a few

Mint leaves – a few

Seeraga samba rice – 3 Cup

Lemon juice – 1 tbsp

For Biryani masala

Cinnamon stick – 1(2-inch piece)

Cardamom – 4

Cloves – 5

Maze – 1

Star anise – 1

Kalpasi/stone flower – a small piece

Bay leave – 1

Cumin seeds – 1 tsp

Fennel seeds – 1 tsp

Poppy seeds – 1 tsp (optional)

For Masala paste

Small onions /Shallots – 25 nos

Garlic – 10 cloves

Ginger – 1.5-inch piece

Green chillies – 10

Cashews – 15 nos

Coriander leaves – a handful

Mint leaves – a handful

For marinating mutton

Mutton – 1 kg

Turmeric powder – 1/2 tsp

Rock Salt – 1 tbsp

Ginger garlic paste – 1 tsp

Water – 1 cup

METHOD

1.Wash the mutton pieces well in water. Then drain the water completely and add the mutton pieces into a pressure cooker. Marinate the mutton with salt, turmeric powder and ginger-garlic paste. Add 1 cup of water. Cover it with a lid and pressure cook until the meat gets tender.

2. Meanwhile, rinse the rice well in water for about 3 – 4 times and soak it in water for about 30 mins.

3. Take all the whole spices. Dry Roast them in low flame for about 2 minutes. Finally, add poppy seeds. Roast all the spices well and then Switch the flame. Allow them to cool down then grind them into a fine powder.

4. Take all the ingredients required for the masala paste. Grind them into a paste without adding water.

5. In a heavy-bottomed pot take ghee and oil. When the oil is hot add the masala paste. Place the flame in medium and saute the masala paste for 2-3 minutes until the oil begins to appear at edges. Then add the ground biryani masala. Mix well. Saute them for a minute. Then add Turmeric powder, red chilli powder, Coriander powder. Mix well.

6. Add cooked mutton pieces to it. Then Add Curd to it. Mix well. Add Coriander leaves and mint leaves. Add 6 cups of water. add lemon juice into it. Check for salt and add if required. Place the flame on high and bring it to boil. When it has come to a rolling boil. Drain the water from rice and add it. Mix well. Now cover it with a lid and cook on dum for 15 minutes in low flame. Open the lid after 10 minutes.

Serve with Raita, Chicken fry

Click here for more Non-Vegetarian recipes.

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