Chettinad Mutton Biryani Recipe

By | Published , Last Updated on | Mutton and Lamb | No Comment

Basmati Rice – 500 gms, soaked in water
Coconut Milk – 3/4 cup
Mutton – 250 gms, chopped into bite-sized pieces
Ghee – 100 ml
Curd – 1/4 cup
Tomatoes – 1 to 2, medium, chopped
Ginger Garlic Paste – 2 tblsp
Onions – 1, medium, chopped
Mint Leaves – 1/8 cup, chopped
Coriander Leaves – 1/8 cup, chopped
Turmeric Powder – a pinch
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Salt as per taste
Green Chillies – 2, slit

Grind together:
Coconut – 1/4 cup, grated or small pieces
Saunf – 1 tsp
Khus Khus – 1 tsp
Poppy Seeds (Gasagasa) – 1 tsp
Green Chillies – 1, chopped
Garlic – 1 clove
Small Onions – 2 tsp, chopped

1. Add the ghee, garam masala powder, green chillies, curd, ginger garlic paste, mutton pieces, turmeric powder, tomatoes, rice, mint leaves and coriadner leaves in a pressure cooker.
2. Add the coconut milk and salt.
3. Stir and fry for 2 to 3 minutes and pour enough water to cover the rice. Add the ground masala and stir to combine well.
4. Cook on medium heat for about 10 to 15 minutes.
5. Remove and mix well.
6. Transfer to individual serving plates and serve with onion raita.

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