Chettinad Mutton Biryani Recipe

Chettinad Mutton Biryani Recipe (NON-VEG RECIPE)

Mutton Biryani in pressure cooker | Spicy mutton biryani recipe with step-by-step pictures and instructions. Chettinad Mutton Biryani is aromatic and flavorful biryani made with freshly grounded spices and coconut milk. I have used sewerage samba rice which is used in many places down south in Tamilnadu for making Biryani. It is more flavorful than basmati rice and coconut milk lends a rich taste to this biryani. Biryani is a popular rice dish which is made differently in different parts of our country. There are different styles followed in cooking, different blend of spices, different types of rice. In Tamilnadu, Seeraga samba rice is widely used which gives a unique flavor to the biryani. Seeraga Samba is short-grained rice, which looks like Jeera and hence the name. I’m a fan of Seeraga Samba Biryani. In other parts, the long-grained basmati is used. Be it anything, Biryani in any style tastes wonderful. This Chettinad Mutton Biryani with Coconut Milk recipe is so simple and easy to make. I made this delicious mutton biryani in a pressure cooker. For any Biryani, few things are mandatory. First, the spices used. Next, Freshly ground Ginger-garlic paste and then fresh mint and coriander leaves. 

Ingredients:

• 500 gm cubed mutton

• 1 teaspoon fennel seeds powder

• 1 teaspoon garlic paste

• 2 green chili

• 1 chopped tomato

• 4 teaspoon tamarind extract

• 2 green cardamom

• 1-inch cinnamon stick

• 1/2 cup milk

• 2 teaspoon yogurt (curd)

• 2 cup basmati rice

• 1 teaspoon powdered turmeric

• 1 teaspoon ginger paste

• 1 teaspoon coriander powder

• salt as required

• 20 curry leaves

• 2 clove

• 2 black cardamom

• 1 sprig of mint leaves

• 1 finely chopped onion

• 1/2 cup ghee

• 2 teaspoon red chili powder

Recipe:

• Step 1

  Parboil rice with four cups of water and keep aside. Ideally, you should spread it on a plate so that the grains do not stick. Pressure cook the mutton with some salt and water till it is almost done. Drain away the water and keep the mutton aside.

• Step 2

  In a deep bottomed pan, add the ghee and allow it to heat. Now add the cinnamon, cardamom, clove, green chilies, and curry leaves and cook on low flame till the spices become fragrant. Now add the onion and cook till it is translucent.

• Step 3

  Add the ginger-garlic paste, turmeric, salt, tomatoes, coriander, and fennel powder and cook on low flame for 10 minutes. Keep stirring continuously so that the spices are cooked well.

• Step 4

  Now, stir in the tamarind extract, red chili powder, and yogurt and cook till the oil starts separating from the mixture. When you add curd, it is important to keep the flame low, or else it will curdle.

• Step 5

  Remove the spice mixture from the fire and allow it to cool. Grind to a fine paste. Now put back the spice paste in the pan. Mix in the mutton pieces and cook on low flame till the spices were almost dried up and the meat is thoroughly cooked.

• Step 6

  Now add the parboiled rice to the mutton. Add half a cup of milk and cook covered on low flame till the moisture is absorbed and rice is cooked. Add chopped mint leaves and garnishing as per your choice. Serve hot with raita (this biryani tastes amazing with Burrani Raita) and salad.