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This is a traditional South Indian style Mutton Biryani from the State of Tamilnadu. A small grain variety of rice called Seeraga samba is generally used to prepare this delicacy. This is a perfect party dish or a Sunday lunch menu.
Preparation Time : 30
Cook Time : 40
Total Time : 70
short grained rice, soaked in water for 30 minutes 1 1/2 cups
mutton with bones 700-800 gms
oil 2 tbsp
ghee 1 tbsp
cinnamon stick 1 inch
bay leaves 2 nos
onions, chopped 2 nos
green chilies, slit 2-3 nos
ginger-garlic paste 1 tbsp
large tomato, chopped 1 nos
biryani masala 2 tbsp
turmeric powder 1 tsp
red chili powder 1 tbsp
pepper powder or to taste 1 tsp
salt or to taste 1 tsp
yoghurt 1/2 cups
Coriander & mint leaves, chopped 2-3 tbsp
Pressure cook the mutton in 2 cups water for 15-20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside. Grind all the spices for the garam masala powder and keep aside.
Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.
Add the ginger-garlic paste and fry till the raw smell is gone. Now add the tomatoes and continue to saute till it is mashed.
Add the garam masala powder, turmeric powder, red chili powder and pepper powder. Combine everything well and saute for a minute.
Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.
Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock+water, coriander-mint leaves and salt.
Pressure cook for 2-3 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad.
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