Dindigul Thalapakatti Mutton Biriyani

Ingredients:

Mutton               –  3/4 kg
Seeraga samba rice   –  2 cups
yogurt               –  1/4 cup
onion                –  11/2 sliced
Tomato               –  11/2 finely chopped
garam masala         –  1 tsp
chilli powder        –  2  tsp
turmeric             –  1/4 tsp
Whole garam          –  for tempering
salt                 –  to taste
oil                  –  1 tbsp
Ghee                 –  1  tbsp
castor oil           –  1 tsp
Cilantro             –  to garnish

For Grinding:

Ginger              –  2 inch
Garlic              –  8-10 cloves
Green chillies      –  10
pudhina/mint        –  few
Coriander leaves    –  few

Method:

• In a pressure cooker,Pressure cook the mutton with water,salt,1 tsp chilli powder,turmeric and castor oil upto 6 whistles
• 

• After the pressure goes off drain the mutton and keep the mutton stock(water drained out of mutton) for later use

• Grind the masala with the ingredients given for grinding into a fine paste without adding water

• 

• In a pot heat oil and ghee together and temper with the whole garam
• Now fry thinly sliced onions  until it turns golden brown

• Add the ground masala and fry until wellcooked and oil oozes out.

•              Now add the finely chopped tomatoes. 

• After a minute put salt,chilli powder&garam masala.

• mix well and cook for 3 minutes and add cooked mutton and yogurt

• cook until oil oozes out and add the mutton stock& water together measuring upto 51/2 cups

 

            After it comes to boil add the washed rice to it and desired   salt

           Cover and cook for 20 minutes or until Rice is done

Serves     6