Cuisine: Tamil Nadu state of India
Ingredients:
Brown Rice – 750 g
Coconut milk – 1 cup
Water – as required
For Marination:
Mutton pieces – 1 kg
Turmeric powder – 1 teaspoon
Salt – as required
Ginger Garlic paste – 2 tablespoons
Coconut Milk – 2 cups
Lemon juice – 2 teaspoons
For Green Paste:
Green chilli (chopped) – 4
Mint leaves – 1 cup
Coriander leaves – 1 cup
Onions (chopped) – 2
Ginger garlic paste – 2 tablespoons
For Gravy:
Coconut oil – 2 cups
Cloves – 8
Cinnamon – 2 pieces of 3 inches
Star anise – 2
Bay leaf – 2
Onions (Thinly sliced) – 4
Tomato (Finely chopped) – 4
Mint leaves (chopped) – 1 cup
Coriander leaves (chopped) – 1 cup
Red chilli powder – 1 teaspoon
Garam masala powder – 4 teaspoons
Water – 2 cups
Method:
In a large mixing bowl, add mutton pieces, turmeric powder, Salt, Ginger Garlic paste, Coconut Milk and Lemon juice. Mix well and marinate for 15 minutes. Meanwhile, make the green paste. In a mixer jar, add chopped green chillies, mint leaves, coriander leaves, chopped onions, ginger garlic paste and a little water. Grind into a fine paste and set it aside. Heat coconut oil in a pressure cooker to make the gravy. Add cloves, cinnamon sticks, star anise and bay leaf. Sauté for a minute and add sliced onions. Sauté until the onion turns golden brown. Then add chopped tomato. Cook until soft and mushy. Then add chopped coriander leaves and chopped mint leaves. Sauté for 2 minutes and add red chilli powder, garam masala powder, marinated mutton pieces, ground green paste and 2 cups of water. Mix until everything combines well. Pressure cook for 6-8 whistles (depending on the tenderness of the meat). After cooking, separate the mutton pieces from the gravy. Then, measure the gravy and check how many cups it will be. Heat a heavy-bottomed vessel and add the measured gravy and 1 cup of coconut milk. We need a total of 18 cups of liquid content. After adding the quantity of gravy and coconut milk, fill the remaining quantity with water. Add brown rice and mutton pieces. Mix well and close with a lid. Let it cook until the rice is 80% cooked. Now, remove the vessel from the stovetop and place a tawa on the flame. Keep the vessel on the tawa. Cook on low flame for 30 minutes. Serve Dindigul Biryani hot along with salad or raita.
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