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1/2 kg mutton, 3 tomatoes, 4 onions, 6 chillies, 300 gms basmati rice, ghee, ginger garlic paste 2 spoons, coriander leaves 1/2 bunch, curd, 1 small piece of cinnamon stick, 2 green cardamoms, 1 small clove, 1 bay leaf, salt and oil.

1. First wash rice thoroughly, and marinate with three spoons of ghee (for about an hour)

2. Cut mutton into small pieces, wash and marinate with 2 spoons of curd, ginger garlic paste, chillies, tomatoes (cut into small pieces), coriander leaves and salt (for about an hour).

3. After marination, use a pressure cooker or any heavy bottomed vessel. Heat oil and add onions (sliced) and whole spices mentioned above. After the onions turn light brown, add the whole marinated mutton. Fry till oil separates and the raw smell is gone. Add one 100 ml of water and pressure cook for 3 whistles or till the mutton is done.

4. Heat 500 ml of water in separate vessel.

5. Open the pressure cooker when mutton is done, add the marinated rice and the hot water mentioned in 4 above. Add salt to taste.

6. Pressure cook for 2 whistles.

7. Open the cooker after 15 minutes, tasty chettinad biryani is ready to serve with onion/tomato raita.

-Thanks to Diviya from Chettinad Cooking