Chettinad Mutton( Lamb) Biryani.

Oops i missed my blog's first Birthday. I was in India and out of blogging for 3 months, it was painful when i realized i missed my blog's first anniversary. Anyway belated wishes to my blog and hope to have grand celebration for its 2nd anniversary.

Mutton Biryani Recipe with Seeraga Samba or Zeera Samba or Jeera Samba rice. I prefer making biryani with Seeraga Samba rice than Basmathi( many times basmathi rice ditched me by either becoming too soft and messy or rough without enough water). Seeraga Samba rice is more comfortable, it has more flavor and

tastes as good as basmathi rice.

Ingredients for Mutton Biryani  

Mutton Chunks with bone-1/2kg

Seeraga Samba rice-1/2kg

Onion medium sliced-4

Tomatoes medium chopped-3

Mint leaves( washed and cleaned)-1bunch

Corriander leaves( washed and cleaned)-1/4bunch

Thick Curd/ Yoghurt-2tbsp

Turmeric powder-1tsp

Salt to taste

Oil-6tbsp

For Grinding- grind the following to smooth paste

Green chilli medium-10 to 12

Ginger piece-1"inch

Garlic cloves-8

For tempering

Cloves-5

Green cardamom-3 to 4

Cinnamon stick-1"inch

Bay leaf-2

Star anise/ Annasi poo-1( optional)

Javitri/ Mace/ Jathipoo-1( optional)

Method

Heat oil in a pressure cooker. When oil is hot add the tempering ingredients, when the aroma of spices rise add the sliced onions and fry till light brown. Now add the ground (green chilli, ginger and garlic) paste and fry till the raw smell leaves. Now add the cleaned and washed mutton chuncks and give a good stir for 2 mins. Add the mint leaves, chopped tomatoes and thick curd and stir till the tomatoes are mashed. Add turmeric powder, required salt and cup of water. Cover the cooker with lid and pressure cook mutton for 15 mins. When the mutton is 3/4th  done add enough water for the rice to the mutton mixture and bring the mutton mixture to boil. Add the washed seeraga samba rice, coriander leaves and check the seasoning. Once again cover the cooker with lid and cook the rice along with mutton mixture for 10 mins or until the rice is well done. Serve hot Mutton Biryani with Onion Raita or Brinjal curry or Non-veg Curry of your choice.

Fried Idli( Healthy Oven Baked Idli).

Ingredients

Leftover Idli-6( either cubed or cut into strips)

Red chilly powder-1tsp

Garam masala-1/2tsp

Salt to taste

Oil-2tsp

Water-2tsp

Lemon juice-few drops

Corriander leaves to garnish

Method

Make a smooth paste out of red chilly powder, garam masala, salt, oil and water. Add the paste to the idli and mix well. Arrange idlis on a baking tray. Pre heat oven to 350° fahrenheit. Bake the idlis for 20 mins or until crisp. When done, place the idli on serving plate, squeeze lemon juice on top and garnish with corriander leaves.  Serve with Tomato ketchup or Chutney of your choice.