Kongunad Vella Mutton Biryani

Ingredients

• 500 grams mutton with bone
• 2 cups seeraga samba rice
• 7 Small onions
• 5 green chillies
• 5 cloves garlic
• 1 inch piece ginger
• 4 cloves
• 1 inch piece cinnamon
• 3 cardamom
• 1 teaspoon fennel seeds
• 2-3 tablespoon ghee
• 2 tablespoon peanut oil
• 1 inch piece cinnamon
• 2 bay leaves
• 2 maratti moggu (kapok bud)
• 1 tablespoon kalpasi (5-6 small strips)
• 2 onions, sliced
• 10 cloves garlic, chopped
• 1 tomato, chopped
• 10 whole green chillies
• 10 sprigs of mint, leaves alone
• 5 sprigs of coriander leaves, chopped (stem and all)
• 2 teaspoon salt
• banana leaf to cover rice (optional)

Instructions

1. 1

   --- Prep Work ---

2. 2

   Cook the mutton with two cups of water and a teaspoon of salt for 5-6 whistles. Set aside

3. 3

   Grind all the masala ingredients in a mixie with half a cup of water to a smooth paste. Set aside.

4. 4

   Soak the seeraga samba rice in water for 30 minutes.

5. 5

   --- Cooking the biryani ---

6. 6

   Heat ghee and oil in a pan and add in the cinnamon, bay leaf, maratti moggu and kalpasi. Saute for a minute.

7. 7

   Add in the sliced onions and the chopped garlic. Saute for 2-3 minutes more till the onions are soft.

8. 8

   Add in the tomatoes and the ground masala paste.

9. 9

   Add in the whole green chillies, chopped mint leaves and coriander leaves. Fry for a couple of minutes.

10. 10

    Add in the rest of the salt and the mutton along with the mutton water (stock) used for cooking.

11. 11

    Add in the required water (1 rice : 1.5 water). Take the mutton stock included during measurement of water. Let it all come to a boil. Once boiling, add in the soaked and drained seeraga samba rice to the cooker.

12. 12

    Mix well. Cover and cook for exactly two whistles. Switch off the flame and wait for the pressure to release naturally.

13. 13

    Open the cooker and add in a cut banana leaf and cover the cooker and allow it to rest for 10 minutes more.

14. 14

    Serve hot!