Dindigul Mutton Biryani

Dindigul Mutton Biryani Recipe | Thalappakatti Mutton Biryani

Dindigul Mutton Biryani Recipe:

Dindigul Mutton Biryani – A lip-smacking preferred among most of the Non-veg recipe lovers.

It is extremely well-known coz of its exclusive taste & rich spicy tang.

The main source of this biryani is Dindigul.

I got this food recipe from a cooking journal.

It is wonderfully easy delicious and the highly spiced ingredients are good-looking basic.

Ingredients:

  • Mutton                          – ½ kg
  • Basmati rice                  – 2 cups
  • Oil                                – 5 to 6 tbsp
  • Ghee                            – 1 tbsp
  • Onion                           – 2
  • Tomato                         – 2
  • Ginger                          – a small piece
  • Garlic pods                   – 4 to 5
  • Green chili                   – 3 to 4
  • Coriander & mint leaves – 1 full cup
  • Bay leaf                        – 1
  • Cumin                           – ½ tsp
  • Cinnamon                     – 2
  • Cloves                          – 2 to 4
  • Cardamom                    – 2
  • Turmeric powder                – ½ tsp
  • Red chilly powder              – 1 ½ tsp
  • Garam masala powder        – 1 ½ tsp
  • Castor oil                      – 1 Tsp
  • Yoghurt                       – ¼ cup
  • Salt to taste

Method for Dindigul Mutton Biryani:

  • Sparkling & wash the mutton pieces well.
  • In a pressure pan, boil the mutton pieces with ½ tsp salt, ½ tsp turmeric powder, 1 tsp castor oil & ½ tsp red chilly powder.
  • Cook it for 4 to 5 whistles.
  • Now cooked mutton is ready. Exhaust the stock from the mutton and reserve.

Let’s see the preparation of biryani now.

  1. Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
  2. Exhaust the water and set aside.
  3. Cut onion, tomato, ginger, garlic, green chili, coriander & mint leaves lightly and keep prepared.
  4. In a blender, add garlic, ginger, green chili and mint leaves.
  5. Mince to a coarse paste without adding water.
  6. Now put in chopped onion and pound for 1 more minute.
  7. Relocate this coarse paste to a cup and keep all set.
  8. Now warm a large pressure pan.
  9. Include 5 to 6 tbsp of oil and 1 tbsp ghee.
  10. Warm it and put in bay leaf, cumin, cinnamon, cardamom & cloves.
  11. Wait to boil.
  12. Add coriander leaves and sauté for few seconds.
  13. Put in the ground paste (step 12) and fry in low medium burn until the raw tang disappears.
  14. Add thinly chopped tomatoes and salt.
  15. Cook in low flame for 6 to 8 mins.
  16. Once the oil separates out from the masala, add 1 tsp red chilly powder, 1 ½ tsp garam masala powder and fry for 2 more mins.
  17. Add yogurt and mix.
  18. Now put in boiled mutton pieces and ½ cup of mutton stock   (reserved in step 4) / (if you’re preparing a chicken biryani, add the washed chicken pieces)
  19. Set aside to boil for 3 to 4 mins.
  20. Now include the basmati rice and combine soothingly.
  21. Add 3 ½ cups of water.
  22. Feel & regulate salt and seasonings.
  23. Close up the cooker cover & pressure cook the biryani in high fire for one whistle and boil for 5 to 7 mins.
  24. Open the lid, after full steam goes away.
  25. Fuzz the biryani softly with a scoop.
  26. Add freshly chopped coriander leaves.
  27. Now delicious Dindigul Mutton Biryani is prepared.
  28. Like hot with onion raitha

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