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.
- 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.
- Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
- Exhaust the water and set aside.
- Cut onion, tomato, ginger, garlic, green chili, coriander & mint leaves lightly and keep prepared.
- In a blender, add garlic, ginger, green chili and mint leaves.
- Mince to a coarse paste without adding water.
- Now put in chopped onion and pound for 1 more minute.
- Relocate this coarse paste to a cup and keep all set.
- Now warm a large pressure pan.
- Include 5 to 6 tbsp of oil and 1 tbsp ghee.
- Warm it and put in bay leaf, cumin, cinnamon, cardamom & cloves.
- Wait to boil.
- Add coriander leaves and sauté for few seconds.
- Put in the ground paste (step 12) and fry in low medium burn until the raw tang disappears.
- Add thinly chopped tomatoes and salt.
- Cook in low flame for 6 to 8 mins.
- 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.
- Add yogurt and mix.
- 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)
- Set aside to boil for 3 to 4 mins.
- Now include the basmati rice and combine soothingly.
- Add 3 ½ cups of water.
- Feel & regulate salt and seasonings.
- Close up the cooker cover & pressure cook the biryani in high fire for one whistle and boil for 5 to 7 mins.
- Open the lid, after full steam goes away.
- Fuzz the biryani softly with a scoop.
- Add freshly chopped coriander leaves.
- Now delicious Dindigul Mutton Biryani is prepared.
- Like hot with onion raitha