Chettinad Biryani Recipe/ Mutton Biryani

This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.

Chettinad Biryani

Ingredients

Mutton( tender goat pieces)- 1/2 kg

Jeera samba rice- 1/2 kg( 3 cups)

Onion large- 4 nos

Tomato large- 4 nos

Ginger and garlic paste- 4 tbsp

Green chilli- 4 nos

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Curd- 1/4 cup

Oil- 1/4 cup

Cinnamon stick- 2" piece

Cardamom- 6 nos

Cloves- 6 nos

Brinji/ Bay leaf- 2 nos

Coriander leaves- 1/2 bunch

Pudina/ Mint leaves- 1 bunch

Chettinad  Mutton Biryani

Method

Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli,  curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil  in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.

Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.

Goat Biryani