Nagercoil Godhumai Mutton Biryani

Method

1. 1

   To a pan, add oil. Add the cashews and saute until lightly golden, around 2 minutes. Then add the raisins and saute until puffed, around 30 seconds. Remove from the pan.

   GheeRaisinsCashew (half)

2. 2

   In the remaining oil, add the sliced onions and fry them until deeply golden brown.

   Sunflower OilOnion

3. 3

   To a pressure cooker, add the mutton and cover with water. Pressure cook for 7 whistles, on a medium heat, around 30 minutes. Strain the mutton and liquid, reserving the liquid,

   MuttonWater

4. 4

   In a pot, add ghee. Add the whole spices and saute for a minute or until fragrant. Add the onions and the green chillis and cook for 5 - 6 minutes. Add the ginger garlic paste and tomatoes. Mix to combine well. Add the coriander leaves and mint leaves.

   Coriander LeavesMint LeavesSunflower OilCinnamonClovesGinger Garlic PasteTomatoGreen CardamomOnionGreen Chilli

5. 5

   After the leaves have wilted, add the spice powders and cook until the raw smell is gone.

   Fennel PowderBlack Pepper PowderRed Chilli PowderCoriander PowderCumin PowderSaltTurmeric Powder

6. 6

   Add the pressure cooked mutton and mix to coat well. Add the mutton stock, followed by the coconut milk. Once boiling, add the broken wheat and mix well. Cover and cook on a low heat for 15 minutes.

   Coconut MilkBroken Wheat

7. 7

   Garnish with fried onions, coriander leaves, mint leaves, fried cashews, fried raisins and pineapple.

   Coriander LeavesPineapple (diced)Mint LeavesCashew (half)