Chettinadu mutton biryani

Name: Chettinadu mutton biryani
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: TO BE GROUND TO A PASTE; 3 tbsps oil for sautéing; 2 onions medium roughly chopped; 4 nos green chillies slit; 5 nos chilles dried red; 2 inchs ginger; 6 cloves garlic; 1/2 cup coriander leaves chopped; 1/4 cup mint leaves chopped; 1 inch cinnamon; 3 - 4 nos cloves .; 2 tsps fennel seeds (saunf); to taste salt; FOR FINAL TEMPERING; 4 tbsps butter oil clarified (ghee) cans also be used.; 2 nos bay leaves; 1 piece stone flower (pathar ka phool, kal pasi; 1.5 cups basmati rice jeerege samba/; 500 gms mutton washed & drained; 2 nos tomato diced into quarters

shrilatha prabhudev @cook_7838055

Dubai

Chettinadu a small quaint region down the Indian peninsula in the state of Tamilnadu, known for the Chettiars community (known as the most prosperous trading and banking community)
Chettinadu is known for its splendid architecture, rustic tasty cuisine.
This cuisine is known to the be the most aromatic and spicy in India. Chettinadu dishes predominantly use a variety of dry spices, sundried meat, salted vegetables and lot of powders that goes well with rice and rice based main courses; this is mainly owing to the dry hot climate.
Chettinad cuisine, offers a varied vegetarian and non vegetarian dishes, some of them are paniyaram, kandharappam, ennai kathirikai, eral thokku, kozhi milagu varuval, milagu rasam and many more.
Spices they use are star anise, black stone flower, black peppercorns, dried red chillies, cinnamon, fennel seeds, cloves, fenugreek.
Here I have used these spices, to come up with a very rustic flavored mutton biryani.
The rice used here is Basmati, generally chettinadu cuisine use zeeraga samba.

shrilatha prabhudev @cook_7838055

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Ingredients

45 mins

2 servings

TO BE GROUND TO A PASTE
3 tbspsoil for sautéing
2onions medium roughly chopped
4 nosgreen chillies slit
5 noschilles dried red
2 inchsginger
6 clovesgarlic
1/2 cupcoriander leaves chopped
1/4 cupmint leaves chopped
1 inchcinnamon
3 - 4 noscloves .
2 tspsfennel seeds (saunf)
to tastesalt
FOR FINAL TEMPERING
4 tbspsbutter oil clarified (ghee) cans also be used.
2 nosbay leaves
1piece stone flower (pathar ka phool, kal pasi
1.5 cupsbasmati rice jeerege samba/
500 gmsmutton washed & drained
2 nostomato diced into quarters

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Steps

45 mins

1

Wash rice, drain and keep aside
2

Wash mutton. Pressure cook mutton with ginger garlic paste and turmeric for 3 – 4 whistles. Cool and keep aside
3

In a kadai, add some oil, add cinnamon, clove, once it splutters add onions, green chillies, fry till brown. now add all other ingredients as given in the sauce and ground. salute them well and cool. Grind it to a fine paste
4

Now in a stock pot or thick bottomed vessel, Heat oil & ghee add bay leaf, star anise, after it splutters add the tomatoes, let the tomatoes get little soft, now add the ground masala paste, let it cook until the oil comes to the sides and the raw smell goes off.
5

Now add the pressure cooked mutton, and soaked rice.
6

Add salt, add required amount of water (I would put 2 cups of water and then check in between to see if it enough and then add more if required)
7

Check for salt Cover the lid, cook over slow flame for about 10 mins, check in between for water, if you need the rice to be more soft then add another 1/2 a cup. after 10 mins, check and then switch off the cook top.