The splendid, awe-inspiring Madras mutton biriyani, renowned for its flavour is finally here. Grab the recipe and make your own!
Ingredients
½ kg basmati rice
1 cup ghee
1 kg mutton, salted and boiled
3 pieces cinnamon
8 cardamom pods
6 cloves
1 tsp fennel seeds
½ tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
2 dsp ginger paste
2 dsp garlic paste
1 cup coriander leaves
½ cup mint leaves
1 cup tomato sliced
½ cup scraped coconut and 2 tbsp cashew nut ground
½ cup curd
250gm onion fried
4 green chillies
½ cup dry fruits sauteed in ghee
½ tsp nutmeg powder
Preparation
Pour ghee into the pan
Drop the cardamom, cinnamon and cloves into the melted ghee
Follow it up with 2 dsp garlic paste. Stir well until the raw smell of the garlic goes away
Add the ground masala of turmeric powder, coriander powder, chilli powder and fennel seeds
Add 2 dsp ginger paste to the masala
Drop the sliced tomato pieces into the pan and blend well. Saute until the ghee starts to form a layer topping the curry
Meanwhile, keep the water on high flame. When it boils, add salt
Put the rice in, and let it cook
Into the masala mix, add the fried onions
Add a little salt to it
Drop the coriander leaves and mint leaves into the pan and mix well
Add the curd to the masala mix and stir well
Add the cooked mutton pieces to the masala
Put the lid on the pan and let it cook for a while
Once done, add the ground mixture of coconut and cashew nuts
Add green chillies to the mixture
In the vessel in which the biriyani is to be heated/baked, add a few drops of ghee
Layer the bottom with rice and then add the masala on top of the rice
Now, add another layer of rice over the meat mixture
Over the rice layer, pour the rest of the meat gravy and spread evenly
Top it up with another layer of rice
Add nutmeg powder to the dry fruits and spread them over the rice
Once again, add a final layer of rice
Cover with a moist cloth and close the lid
Place in an oven and bake at 150 degrees for half an hour
Once done, take the vessel off the oven and remove the moist cloth
Now, the biriyani is ready to be served
