Tamil style Mutton Biryani

Since the start of the year, K & I have had a very demanding schedule during the week that has overflowed to the weekend as well. However, rain or shine, I make sure I make a fancy lunch either on Saturday or Sunday. My husband loves biryani like any other South Indian man, so when I came across some goat meat during our weekly grocery shopping, I decided to make him some Tamil Style Mutton Biryani. I have mentioned using a pressure cooker in this recipe, but you can make this biryani without a cooker

Since the start of the year, K & I have had a very demanding schedule during the week that has overflowed to the weekend as well. However, rain or shine, I make sure I make a fancy lunch either on Saturday or Sunday. My husband loves biryani like any other South Indian man, so when I came across some goat meat during our weekly grocery shopping, I decided to make him some Tamil Style Mutton Biryani. I have mentioned using a pressure cooker in this recipe, but you can make this biryani without a cooker

Summary

    Ingredients

    Goat – cut into medium sized pieces
    3 Bay leaves –
    1” Cinnamon –
    1 Star Anise –
    3 cups Rice –
    1/2 cup Coconut milk –
    to taste Salt
    Oil
    1 tbsp Clarified Butter –
    To Grind :
    12 Red Chillies –
    1 tsp Fennel seeds –
    3 tbsps Ginger –
    6 cloves Garlic –
    1 Onion – sliced
    20 Mint leaves –
    1” Cinnamon –
    First wash the rice and soak in cold water and set aside
    Grind the “To Grind ” list to a smooth paste

    Steps

    1. In a pressure cooker, heat the oil and add the star anise, bay leaves, cinnamon stick and the ground masala paste and fry for a minute. Add the goat pieces, a cup or two of water (depending on the amount of meat), required amount of salt and pressure cook the meat for a few whistles
    2. When the pressure has released, measure the gravy in the cooker and set aside. We will need 6 cups of liquid to cook the 3 cups of rice including the gravy, water and coconut milk
    3. In a large frying pan, add the ghee and transfer the cooked meat to the pan. Saute for a few mins, add the soaked rice and pour 6 cups of liquid (gravy, water, coconut milk). Add some salt if required. Cover and cook on medium-low heat
    4. You can skip the frying pan step, by removing the gravy from the cooker and adding the rice, the measured 6 cups of liquid, salt, and cooking it in the pressure cooker for one whistle
    5. Once the rice is cooked, garnish with some coriander leaves and serve with a raita
    6. I served mine with a raita and some Parsee Chicken Curry

    Advertisements

    One comment

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s