This is a ultimate Tamil Style Mutton Biryani. Looks & tastes close to Thalapakattu Biryani. This recipe is very special to me as it is the first biryani I learnt from my Dear Mom. My husband’s all time favorite. Check out my other Biryani Recipes.
Mutton 1 lb
Basmati Rice 2 Cup
Onion 2, thinly sliced
Tomato 1, chopped
Garlic 5 cloves
Ginger 1″ piece
Mint 1 bunch
Coriander 1/2 bunch
Green chillies 6
Chilli powder 3 tsp
Coriander powder 2 tsp
Coconut milk 1/2 Cup
Yogurt 1/4 cup
Lemon juice 1 tbsp
Raw papaya paste of 1″ piece or Meat tenderizer 1 tsp
Turmeric 1/2 tsp
Dry Roast & Grind
Bay leaf 2
Cinnamon 2″ piece
Fennel seeds 1 tsp
Pepper 1/2 tsp
Cumin 1 tsp
• Wash Mutton thoroughly and marinate it with Yogurt, Lemon juice, Raw papaya paste, turmeric and little salt. Allow it to stay for 4 hrs or overnight. ( You can skip this step by cooking Mutton in pressure cooker along with a cup of water and salt )
• Wash and soak Basmati rice in water for 20 mins then discard the water alone.
• Dry roast all the spices listed under Dry Roast & Grind. Grind it to powder and keep it separately.
• Take a big wide pot. Heat little oil and add thinly sliced onions. Sauté it till they become nice golden brown. Remove half and transfer it to a plate.
• Grind half of Mint, Coriander, Garlic, Ginger & 4 of Green chillies to fine paste with little water.
• Add it to the sautéed Onions. Next add the chopped tomatoes along with the powdered spices & 2 uncut green Chillies. Cook it for few minutes until the tomatoes shrink.
• Now add the Marinated/ Pressure cooked mutton ( along with the water used) Cook it for few minutes.
• Then add 2 1/2 cup water, 1/2 Cup Coconut milk and adjust the salt taste. If you are using pressure cooked Mutton with water. Reduce the water by half. I always use 3 cups of water to 2 Cups of Rice.
(But the normal ratio is 4 Cups of Water to 2 Cups of Rice or 1/2″ Water above the leveled rice, adjust accordingly)
• When you see the rice getting cooked up. Add the saved sautéed Onions & mint on top. Cover the lid and keep Dhum.
• Heat a unused tawa. Transfer the pot on top of it. Cook it in low- medium flame for an hour. ( Make sure you don’t burn the biryani )
• Switch off the stove. Allow it to rest for an hour before you serve.
• Serve with Raitha!