New year special Dindigul Thalappakatti Mutton Biryani Preparation Time : 10 mins Cooking Time : 45 to 50 mins Serves : 4 to 5 Ingredients: Mutton - 1/2 kg Seeraga Samba Rice - 3 cup Oil - 2 tblspn Homemade Ghee - 2 tblspn Onion - 2 large sliced thinly Green Chillies - 3 slit Tomatoes - 2 large chopped finely Ginger Garlic Paste - 2 tblspn Turmeric Powder / Manjal Podi - 1 tsp Chilli Powder - 1 tblspn Coriander Powder / Malli Podi - 2 tblspn Salt to taste Coriander Leaves - 1/4 cup chopped Mint Leaves - 1/4 cup chopped Water - 4.5 cup For Biryani Spice Powder: Cinnamon Stick - 4 cm stick Fennel Seeds / Sombu / Saunf - 1.5 tblspn Mace / Javitri - 5 Kalpaasi / Black Stone Flower - 5 piece Cumin Seeds / Jeerakam - 2 tsp Cloves / Krambu - 5 Cardamom / Yelakai - 5 Star Anise - 1 Method: Wash Seeraga Samba rice well in water, take the whole spices in blender and powder it coarsely. Set aside. Heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden. Add in tomatoes and toss well.Add in ginger garlic paste and saute for a min. Add in salt, turmeric, chilli powder and coriander powder. Toss well for 30 sec. Add in the fresh powder which you made. Mix well. Add in mutton and mix well. Add in 1 cup of water, cover and pressure cook it for 7 to 8 whistle. Simmer for 15 mins. Turn the heat off, let the pressure go all by itself. Open the cooker and check if there is lots of water.If so put it back on stove and heat till it is reduced. Once it is reduced, add in rice and mix well. Add in 4.5 Cup of water, bring it to boil, simmer it and pressure cook it for 1 whistle. Then simmer it for 5 mins. Turn the heat off and fluff with a fork. Serve with raita.
Posted on: Mon, 29 Dec 2014 12:03:55 +0000