Sankarankovil Mutton Biryani

Method

1. 1

   Wash and soak the rice for 20 minutes

   Seeraga Samba RiceWater

2. 2

   To a pressure cooker, add the washed mutton, water and salt. Mix it and close the pressure cooker. Pressure cook the mutton on a high flame till the first whistle and then on a medium flame for 15 minutes. Let the pressure reduce gradually.

   Mutton Curry CutWaterSalt

3. 3

   Heat a pan, add the spices required for the masala, dry roast them till it turns aromatic. Blend it to a fine powder.

   CinnamonKalpasi (Stone Flower)Green CardamomFennel SeedsNutmegBlack PeppercornsMaceClovesBay Leaves

4. 4

   To a bowl, add curd, ginger garlic paste and the ground masala. Mix it and keep it aside

   CurdGinger Garlic Paste

5. 5

   Heat a pot, add groundnut oil. Add cinnamon, cardamom, cloves and bay leaf. Let it crackle. Add the onions, garlic and ginger and saute the onions till it turns golden brown, add green chillies.

   Green CardamomClovesBay LeavesOnionGarlicGingerGreen ChilliGroundnut oilCinnamon

6. 6

   Add turmeric powder, coriander leaves and mint leaves and saute for a few seconds. Add the curd mixture and mix well.

   Turmeric PowderCoriander LeavesMint Leaves

7. 7

   Strain the mutton from the pressure cooker and add it to the pot. Saute the mutton with the masala for 5 minutes. Measure the mutton water and add it to the mixture. Add 200ml coconut milk and ¾ Cup (180ml) of water.

   Coconut MilkWater

8. 8

   Add salt, mix well and bring it to a boil. Add the soaked and strained rice. Start mixing it gently on a high flame till the rice and water are almost level. Cover the pot tightly with a fitting lid. Place it on a preheated tawa for 20 minutes on a low flame. If the tawa is not preheated, keep it on a high flame for 5 minutes and on a low flame for 15 minutes. After 20 minutes, turn off the flame and let the biryani rest for another 10 minutes. Open the pot, add ghee and fluff the rice. Serve it hot with raita.

   SaltGhee