THALAPAKATTU BRIYANI

Dindugul briyani or ancient briyani 

I got the recipe from another bolg and it was good not bad after all there is nothing wrong in trying as far as my husband is ready to do it all time. And he never minds how ever it comes, his only concern is briyani ...

Method:

Mutton - ½ kg
Basmati rice - 2 cups
Oil - 5 to 6 tbsp
Ghee - 1 tbsp
Onion - 2
Tomato - 2
Ginger - small piece
Garlic pods - 4 to 5
Green chilly - 3 to 4
Coriander & mint leaves - 1 full cup
Bay leaf - 1
Cumin - ½ tsp
Cinnamon - 2
Cloves - 2 to 4
Cardamom - 2
Turmeric pwd - ½ tsp
Red chilly pwd - 1 ½ tsp
Garam masala pwd - 1 ½ tsp
Castor oil - 1 tsp
Yoghurd - ¼ cup
Salt to taste
Clean & wash the mutton pieces well.
In a pressure pan, boil the mutton pieces with ½ tsp salt, ½ tsp turmeric pwd, 1 tsp castor oil & ½ tsp red chilly pwd.
Cook it for 4 to 5 whistles.
Now cooked mutton is ready. Drain the stock from the mutton and reserve. ( we can have this as soup by adding pepper pwd as required )
Lets see the preparation of biryani now.
Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
Drain the water and reserve.
Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep ready.
In a mixer, add garlic, ginger, green chilly and mint leaves.
Grind to coarse paste without adding water.
Now add chopped onion and grind for 1 more minute.
Transfer this coarse paste to a cup and keep ready.
Now heat a large pressure pan.
Add 5 to 6 tbsp of oil and 1 tbsp ghee.
Heat it and add bay leaf, cumin, cinnamon, cardamom & cloves.
Wait to splutter.
Add coriander leaves and sauté for few seconds.
Add the ground paste ( step 12 ) and fry in low medium flame until the raw smell disappears.
Add finely chopped tomatoes and salt.
Fry in low flame for 6 to 8 mins.
Once the oil separates out from the masala, add 1 tsp red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 more mins.
Add yoghurt and combine.
Now add boiled mutton pieces and ½ cup of mutton stock ( reserved in step 4) / ( if you’re preparing chicken biryani , add the washed chicken pieces )
Allow to boil for 3 to 4 mins.
Now add the basmati rice and combine gently.
Add 3 ½ cups of water.
Taste & adjust salt and seasonings.
Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.
Open the lid, after full steam goes away.
Fluff the biryani gently with ladle.
Sprinkle freshly chopped coriander leaves.

Now tasty Dindigul Mutton Biryani is ready