• INDIA - 22/01/2021
  • CANADA - 22/01/2021

Chettinad Mutton Biryani





Ingredients for cooking the mutton:

Mutton-300 gms
Chili powder-2 teaspoons
Turmeric powder-1 teaspoon
Crushed ginger-a small piece (Or ginger garlic paste-1 teaspoon)
Curry leaf-little

For sauting:

Minced onion-2
Minced tomato-2
Mint leaf-handful
Fennel seeds-1 teaspoon
Cinnamon-2 small pieces
Bay leaf-small piece
Curry leaf-little

Jeeraga samba rice-1 ½ cups (300 gms).Wash the rice. Soak for 10 minutes. Drain the water. Keep the kadai in the stove. In a teaspoon of butter or ghee fry the rice in medium fire for 3 minutes i.e., till the rice does not catch the bottom of the kadai. Frying the rice is to make sure that the biryani doesn’t get over cooked.


First keep a small cooker in the stove. In a teaspoon of oil add the crushed ginger kept for cooking mutton. Saute for a minute. Add the mutton pieces and sauté for 2 to 3 minutes. Now add the chili powder and turmeric powder. Mix well. Add a pinch of salt. Pour 1 ½ cups of water. Close the cooker and cook for 8 minutes. While cooking the mutton, grind the items given in to grind. Keep the rice ready (As given). Mince the onion and the tomatoes. Once the mutton is cooked, After the pressure gets released, open the cooker. Strain the mutton stalk (gravy in the mutton) and keep aside. This has to be used instead of water. Keep ready 2 table spoons of thick curd.

Now we have to make the Biryani:

Keep a big cooker in the stove. In 2 table spoons of oil season the byriani with the items given in to season. Saute the onions till oil oozes. Add the grinded masala now and sauté for 2 minutes. Now add the tomato pieces and sauté till they become soft. Add the mutton pieces and mix well. Now add 2 table spoons of yogurt and mix.1:2 is the ratio of water to rice including yogurt. Measure the mutton stalk you have. For 1 ½ cups of rice you have to pour 3 cups of water including yogurt. If you have 2 cups of stalk the add 1 more cup of water. When this mixture boils, add the salt needed. Add the rice kept ready. Mix everything well. Close the cooker. When pressure comes put the weight. Keep the stove in low medium fire. Cook exactly for 10 minutes (Don’t wait for any whistle). Switch off the stove in the tenth minute. Open the cooker after the pressure goes. Mostly the first impression you will have is that there is excess water. Don’t worry, after all the steam goes it will be perfect. If you want the biryani little sticky then reduce water next time.But first time follow the recipe. Mix gently. Garnish with coriander leaves . You Biryani is ready.


Courtesy: Solai Achi Kitchen


Leave a Reply

Your email address will not be published. Required fields are marked *