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CHETTINAD MUTTON BRIYANI

 CHETTINAD MUTTON BRIYANI


Chettinad Style Mutton Biryani Recipe –  Biryani Recipe with step by step pictures
I made this few days back for a get together with few relatives. They all loved it so much and enjoyed it to the core. I thought of sharing this recipe in this blog for this christmas but got a little busy with my some preparation. So i am sharing it now.
I am used more green chilies, spices in this recipes.And i used basmathi rice ,i just roast the rice its different method for  making briyani .


I hope you will love it as much I do and let me know if you try it.


Mutton briyani recipes:
Prep time  cooking time  Total time
10 min         30 min              40 min

Dish: Main
Cuisine:indian
Serves:5 no

Ingredients:
  • Oil - ½ cup
  • Ghee - ¼ cup
  • Basmathi rice-1 kg
  • Cinnamon - 1 small piece
  • Cardamom - 5
  • Cloves - 4
  • Bay leaf-3 no
  • Marathi mokku -2 no
  • Onion - 5 large sliced thinly
  • Ginger Garlic Paste - 2 tbsp
  • Turmeric powder-1 tsp
  • Tomato - 4 large cubed
  • Chilli Powder - 1 tbsp
  • Dhanaya powder-3 tbsp
  • Salt to taste
  • Mint leaves-1 handfull
  • Dhanaya leaves- 1 hand full

Paste 1:


  • Mint leaves-1 handfull
  • Dhanaya leaves-1 handfull
  • Shallots/ sambar onions-1 cup
  • Green chilies-6 no
  • Ginger-1/4 cup
  • Garlic-1/2 cup

Paste 2:

  • Cashews-6 no
  • Coconut-5 tbsp

 Masala powder:

  • Pattai-2 inch
  • Lavangam- 4 no
  • Elaikai-3 no
  • Jeera-1 tbsp
  • Sombu-1 tbsp

Method:

  1. First soak basmathi rice for 5 minutes after that take pan add oil , garam masala, soaked rice fry 10 min till rice are crunchy.
  2. Then make paste 1 and paste 2 with given ingredients in the list and keep separately.
  3. Then make garam masala powder with given ingredients in the list and keep separately.
  4. Pressure cook mutton, salt, turmeric powder and water for 5 whistles and strain it and keep separately mutton stock and mutton .
  5. Kadai add oil/ghee  ,then add pattai, lavangam, Brinji ilai, elaikai , marathi mokku.
  6. Then add onion slices and green chilies cook till brown colour.
  7. Add add paste 1 mix well .then add dhanaya powder, red chilli powder mix well.
  8. Now add paste 2 mix well, tomato chopped and mutton ,curd  mix well and cook  well,
  9. Now take briyani kadai add Garam masala powder, then measure mutton stock if necessary we can add extra water and pour in kadai.
  10. Then add add sauted item in briyani kadai mix it and make to boil.
  11. Now add roasted rice mix well and cook till rice half cooked ,then add lemon juice and close it with lid.Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
  12. This is one type of dum just Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni) ) on top
  13. Put the flame of the stove on low and let it cook in dum for 15 minutes. Open the pan after 15 minutes,  gently mix the biryani. Put in dum for 5 more minutes.
  14. serve with raitha.

Pictorial:

1)First soak basmathi rice for 5 min and drain .Take pan oil and garam masala

2)Fry the soaked rice for 10 min till crunchy


3)Then make paste 1, paste 2 and keep separately


4)Then make garam masala powder and keep separately

5)Now pressure cook mutton and strain it and keep separately stock and mutton 

6)Pan add oil/ghee ,whole spices, onion slices, green chilies

7)Now add paste 1 and all spice powder mix well


8)Now paste 2 and tomato chopped, mutton mix it



9)then add curd cook till oil sucks out

10)Then in briyani pan add garam masala powder and measured water 


11)Add add sauted item and allow to boil

12)Now add roasted rice mix well, when rice half done add lemon juice and close it with lid


13) Cover with a lid and place hot water (the drained water / left over rice water (kanji thanni)  on top.Put the flame of the stove on low and let it cook in dum for 15 minutes.
 Open the pan after 15 minutes,  gently mix the biryani. Put in dum for 5 more minutes.


14)Serve with raitha.

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