Chettinad Mutton Biriyani-2

Ingredients:

  • Pulav Rice (Basumathi) – 1 kilo
  • Meat – 1 kilo
  • Onions – 1/4 kilo
  • Garlic – 35 gms 3 full ones
  • Ginger – 50 gms 2 inch piece 2
  • Tomatoes – 1/4 kilo
  • Curds – 1/4 Litre (1 Glass)
  • Green Chillies – 4
  • Cinnamon – 1 Inch piece
  • Cloves – 4
  • Cardamom – 4
  • Chilli powder – 3 Tablespoon
  • Salt – To taste
  • Coriander Leaves – 1 Bunch
  • Mint (Pudhina) Leaves – 1 Bunch
  • Kesari Powder (Orange Kesari) – 1 Teaspoon
  • Saffron – 1/2 Teaspoon
  • il or Ghee – 1/2 Cup
  • Lime Juice – Juice of 1 big lim

Method:

  • Grind garlic, onion, and ginger separately.
  • Cut onions and tomatoes.
  • Clean meat and cut into pieces.Soak rice.
  • Heat oil in a heavy bottom vessel, add cinnamon, caradmom, cloves.
  • Then add cut onions, cook till the onions are well browned.
  • Then add ground garlic and onions.
  • Add a little coriander leaves, fry for a few minutes.
  • Then add ground green chillies, mint leaves and add the curds, tomatoes, chilly powder, ground ginger and fry well.
  • Then add the meat and fry well.
  • Add 2 glasses of water and cook till meat is cooked well, add remaining coriander and mint leaves and lime juice, cover and cook.Cook the soaked Basumathi rice for 10 minutes.
  • Then take a vessel, put one layer of meat, then one layer of cooked rice.
  • Repeat till all the rice is layered with the meat gravy.
  • Mix saffron in a little milk, and kesari powder and pour on the rice enenly. Cover put on low fire and put burning charcoal on top.
  • Serve after 10 minutes.