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.
Goat – cut into medium sized pieces
Bay leaves – 3
Cinnamon – 1″
Star Anise – 1
Rice – 3 cups
Coconut milk – 1/2 cup
Salt to taste
Clarified Butter – 1 tbsp
Red Chillies – 12
Fennel seeds – 1 tsp
Ginger – 3 tbsp
Garlic – 6 cloves
Onion – 1 sliced
Mint leaves – 20
Cinnamon – 1″
First wash the rice and soak in cold water and set aside.
Grind the “To Grind” list to a smooth paste.
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.
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.
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.
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.
Once the rice is cooked, garnish with some coriander leaves and serve with a raita.
I served mine with a raita and some Parsee Chicken Curry.