Dindigul Biryani

Ingredients

Ingredients Mutton - 1 Kg Water - 1 1/2 Cups Oil - 3 Tbsp Ghee - 2 Tbsp Turmeric Powder - 1/2 Tsp Chili Powder - 1 Tbsp Rock Salt - 2 Tsp Juice Of 1 Lemon Curd - 200 Gms Mint Leaves Coriander Leaves Seeraga Samba Rice - 2 Cups Banana Leaf To Make Masala Powder Coriander Seeds - 2 Tbsp Cashew Nut - 10 Nos Cumin Seeds - 1 Tbsp Stone Flower / Kalpasi - 1 1/2 Tbsp Cardamom Pod - 6 Nos Pepper - 1 Tbsp Bay Leaf - 2 Nos Star Anise - 2 Nos Cinnamon Mace Clove - 10 Nos Nutmeg Fennel Seeds - 1 Tbsp To Make Masala Paste Shallots - 15 Nos Green Chili - 5 Nos Garlic - 5 Cloves Ginger

Method

Method Pressure cook the mutton for about 4-5 whistles on medium flame and keep it aside Grind the ingredients for the spice powder and keep it aside Grind the ingredients for the masala paste and keep it aside Soak the rice for about 20 mins Heat a pot with some oil, add the masala paste and cook it well Add the ground spice powder, chili powder, turmeric powder, salt and saute well Add the cooked mutton pieces with the water and add curd, lemon juice, mint and coriander leaves and mix well Cook the mutton till turns to a masala for about 20-25 mins Add enough water to cook the rice (1:2, 1 part rice to 2 parts water) Add the soaked rice and mix well Finally add ghee, mint and coriander leaves and cover the pot with banana leaves Close and cook the pot for about 30 mins on low flame. Serve the Dindigul Mutton Biriyani with some raita.