Mummy's Tamilnadu Style Mutton Biryani

Ingredients

• 1 tablespoon ghee
• 1 tablespoon cooking oil
• 1 piece black stone flower (kalpasi (optional))
• 1 large onion (sliced thinly)
• 8 to 10 green chillies
• 1 1/2 tablespoon ginger-garlic paste
• 1/2 cup fresh mint leaves
• 1/2 cup Fresh coriander leaves (chopped)
• 2 large tomato (chopped roughly)
• 500 grams mutton (bone or boneless washed and drained completely)
• 1 tablespoon red chilli powder (you can reduce this to 2 tsp)
• 2 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons garam masala (use my Malabar garam masala)
• 3 tablespoons curd (whisked)
• 1/2 cup water
• Salt to taste
• 2 tablespoon ghee
• 3 green cardamom
• 5 cloves
• 1 inch cinnamon stick
• 1 medium onion (diced)
• 1 1/2 cup Jeerakasala or Kaima rice (washed and drained (use jeeraka samba if you have that but adjust water accordingly))
• water (cook the rice*)
• Juice of half a lime
• salt to taste

Instructions

1. 1

   --- Prepare the gravy ---

2. 2

   Prepare the gravy: Heat ghee and oil in a pressure cooker.

3. 3

   Prepare the gravy: Add a piece of kalpasi (optional)

4. 4

   Prepare the gravy: Saute the onions until starting to brown.

5. 5

   Prepare the gravy: Add the ginger-garlic paste, green chillies, mint and coriander leaves and saute for a minute.

6. 6

   Prepare the gravy: Add the tomatoes, drained meat, salt and all the spice powders and cook until moisture starts to release.

7. 7

   Prepare the gravy: Stir in whisked curd and water.

8. 8

   Prepare the gravy: Pressure cook for 20 minutes on medium flame or until the meat is cooked.

9. 9

   --- Prepare the biryani rice ---

10. 10

    Prepare the biryani rice: Take a deep pot (nonstick is better) that can hold the biryani and heat ghee on medium flame.

11. 11

    Prepare the biryani rice: Fry the whole spices until fragrant.

12. 12

    Prepare the biryani rice: Add and saute the chopped onions and mint leaves.

13. 13

    Prepare the biryani rice: Add the drained rice and toast them by stirring for a minute.

14. 14

    Prepare the biryani rice: Dump the prepared gravy and carefully fold it into the rice.

15. 15

    Prepare the biryani rice: Add enough very hot water to the rice so that there is at least an inch of water above the rice. (In all my attempts, I have added a total of 2¾ cups of water approximately for 1½ cup rice - first 2½ and then 1/4 cup water. But please adjust as per the liquid in your gravy)

16. 16

    Prepare the biryani rice: Taste and adjust the salt and add lime juice as per taste.

17. 17

    Prepare the biryani rice: Bring this to a full boil and cook until you can see grains surface on top and liquid is absorbed.

18. 18

    Prepare the biryani rice: Reduce the flame to the lowest, and slide a flat pan or heat diffuser underneath.

19. 19

    Prepare the biryani rice: Use a flat spatula and carefully dig and bring the bottom rice to the top. If you see the grains are too raw and dry, then add a splash of water, cover with foil or cloth and then the tight lid.

20. 20

    Prepare the biryani rice: Let the rice steam cook for 15 to 20 mins but make sure to flip the rice in between at least once.

21. 21

    Serve the biryani: Switch off, open and scoop to transfer to a serving plate and serve warm with yoghurt, salad and pappadums.