Dindugal Thalapakatti Mutton Biryani
- luvlittlehearts
- Nov 9, 2015
- 2 min read
Ingredients
500 grams of Mutton, fresh and chopped into big pieces with bones
350 grams of White long-grain rice, Seeraga samba or Jeera rice
200 grams of Onions, 3/4 portions roughly chopped and the rest finely chopped
20 grams of mint leaves
30 grams of cilantro fresh leaves
4 tablespoons of Yogurt
2.5 tablespoons of butter
3 Cardamom
4 Cloves
2 Cinnamon, medium size
2 Bay leaves
4 teaspoons of Coriander powder
2 Green hot chili peppers, fresh
1 Ginger root
8 Garlic cloves
Salt to taste
Method: Roughly chop ¾ portion onions and finely chop the other onions, coriander and mint leaves. Wash and clean the mutton pieces. Take cloves, cardamom, cinnamon, ginger, garlic and green chillies. Grind them to fine paste by sprinkling water. Then add the roughly chopped onions and grind them to a paste. Heat ghee in a pressure cooker. Put the bay leaf and a cardamom, wait till they crackle. Add the chopped coriander and mint leaves. Saute them till they turn dark green in colour. Add the finely chopped onions and fry till they turn transparent. Add the mutton pieces along with the salt, a tsp of coriander powder and chilli powder. Fry them till the mutton changes its colour. Pour in the ground masala and fry them till the raw smell goes off. Pour in the curd/yogurt and sauté them till the oil separates. Pour in a cup of water and bring it to boil. Cover with the lid and wait for 3 whistles. Wash and clean the rice. Once when the pressure is released, open the cooker, add the rice and stir them gently. Again pour in 3 cups of water and a tsp of lemon juice. Add salt to taste. Bring them to boil. Cover with the lid and wait for 2 whistles. Serve hot.
Happy Cooking!
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