MUTTON BIRYANI/DINDIGUL BIRYANI/OPEN POT METHOD

Yum
Hi dear friends, I never touched today’s recipe… Yes! It’s Non-Vegetarian recipe – Mutton Biryani/Dindigul biryani… Most of you well-known that Dindigul is popular for Biryani and am from here only… But I never tasted the biryani coz am pure vegetarian person but not my family… They never say ‘NO’ to NV... My mom prepared the mutton biryani and I clicked it... 


Ok! Sure, you may think, then why am posting non-veg recipe here?  The reason behind the post is my dad, he asked to post our native famous recipe here and some of my friends need the dindigul version of biryani…


Did you heard about Thalappa kattu Biryani or Venu Biryani? Its super-duper hit to all biryani lovers not only in dindigul, I think it’s popular in all over the world of Tamilians… Am I Right??? My cousins are 60kms away from my place, but they will come frequently to taste the biryani… Most of the people never forgot to taste the biryani while passing dindigul at any time or plan to eat here at particular time.

I heard many of my relatives or friends who were tasted the biryani in other places too, but they prefer dindigul biryani only… Even I used to prepare vegetable biryani in the same type only but I never use yogurt in my recipes coz I don’t like it yet the taste will be too good in my version.☺

The speciality of Dindigul Biryani
It is definitely the care taken in the choice of its high quality ingredients especially the spices used in the preparation of masala, the seeraga samba rice and fresh meat. Other main reason for the taste is the style which is dum biryani.


Category
Lunch-Rice Varieties-Biryani
Regional
Dindigul Version
Preparation Time
20 Minutes
Cooking Time
45-60 Minutes
Servings
4

INGREDIENTS
Seeraga Samba Rice – ½ kg or 2 Cup
Ghee – 100ml or adjust to your taste
Vegetable oil – 100ml or adjust to your taste
Coarsely Ground Shallots – ¾ Cup
Ginger garlic paste – 1/4 Cup (Ginger one part and garlic 3 part)
Green chillies - 5
Mint leaves – Two handfuls
Coriander leaves – Two handfuls
Mutton – ½ kg
*CCC powder – 4 Tsp or adjust with color
Red chilli powder – 2 Tsp
Coriander powder – 1 ½ Tsp
Salt – To Taste
Yogurt – 1 Tbsp
Lemon – ½ Lemons
Water or Coconut Milk – 4 Cup or according to your rice varieties


METHOD
  • Wash and soak the rice for 10-15 minutes and drain off not more than that.
  • Heat ghee and oil in a pan add coarsely ground shallot sauté it for 2 minutes.
  • Next add fresh ginger garlic paste and sauté till the raw smell goes off.
  • Then add mint leaves and coriander leaves sauté it for 2 minutes, you will get good aroma here.
  • Now add mutton pieces and sauté it once.
  • Add CCC powder and sauté it well for 5 minutes.
  • Add red chilli powder, coriander powder and salt sauté it and allow cooking till the mutton pieces are cooked and its look like in gravy consistency.
  • Add water (we used rice washed water/Kalani Thaneer) and cover with lid till it boils well.
  • Now add the soaked rice and stir it once and cover with the lid and when its start to boiling squeeze the lemon.
  • Cover with the lid and place heavy vessel on the lid not to escape the vapor from it and cook it on low flame until the water drain off but make it sure not burn the rice.

  • Serve it hot with onion raita and other non-veg dishes.




Mutton Biryaaaniiiii!!!



NOTE
  • *CCC Powder – The powder is important to make dark color or brown color biryani. Its really too good in the appearance. But don’t use too much of it. Here I have given in big measurement as we stored it for long time.
    • Ingredients
      • Cinnamon – 50g
      • Cloves – 5g
      • Cardamom – 10g
    • Method
      • Sun dried the ingredients for half a day to one day.
      • Blend the ingredients into fine powder in a dry blender.
      • Store it in air-tight container and use dry spoon.
      • It can be stored for 3-4 months (for us it ll be empty in 3-4 months) or according to your use.
      • If you love more spice add one Marathi mokku and 2 bay leaves with it and blend it.
  • Use coconut milk instead of water to get rich flavor.
  • To get more rich taste take 25g of soaked cashew nuts blend it with water to extract cashew milk. Use the milk instead of water.
  • Use younger meat to get good taste not the old one.
  • Seeraga samba rice is best for the biryani, if its not available use basmati rice.
  • The whole process in open pot method, but you can make it in pressure cooker too.
  • To reduce your cooking time, cook the mutton in a pressure cooker before you start biryani.
  • Don’t use onions, shallots are best and use freshly ground ginger garlic paste to enhance the flavour.
  • With the same method you can make vegetable biryani.



Friends and reader if you like the biryani, try the method and let me know you feed backs... My mom is more eager to see your comments...




32 comments:

  1. Wow viji
    very very inviting and delicious biryani, was waiting for it after seeing it in fb, superb...

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  2. Lovely traditional recipe...good that uncle had told to post this otherwise we would have missed this one :)

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  3. i'm drooling here da.. will try this soon and let u know..

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  4. A very traditional and inviting mutton biryani dear. Loved it. Lipsmacking good.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/07/fish-corn-balls.html

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  5. superrr am drooling over here..most fav biryani!

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  6. Wow I just love this biryani, kudavae knjm raita matum podhum sema platter ;) thats an awesome preparation thanks to aunty for the special recipe and thanks Viji for the thyagam :P

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  7. this is a mouth watering preparation Viji

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  8. மிக அருமை விஜி

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  9. Wow! Your Amma also rocks like you Viji. Lovely step by step presentation.

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  10. wow..biryani looks too tempting, lovely flavors n excellent preparation..will definitely try this da...thanks to Amma for this great recipe..nice clicks Viji :)

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  11. Viji, this is in my TO DO list....am drooling here...

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  12. wonderful presentation and clear notes...open pot cooking makes this rice more tasty for sure

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  13. Yummy and tempting biryani...Sure try this ...

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  14. Thanks for the recipe dear...Am bookmarking this viji..First time i had this biriyani in Thalapakattu Biryani hotel..Simply i love this dear..

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  15. Bookmarking this yummy & awesome biriyani dear.. Makes me drool !

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  16. Thanks for the recipe dear, loved it.. We made this yesterday & full on love with it.. Gonna make another batch soon with chickhen.. Thanks to u & ur mom :)

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    Replies
    1. Thank u so much Chitz for trying.. Will tell to my mom... :)

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  17. கடந்த வாரம் எங்கள் வீட்டில் இந்த பிரியாணிதான் செய்தோம் மிகவும் அருமை!

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  18. Hi wont dey add tomato for biryani

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  19. Hi wont dey add tomato for biryani

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  20. Hi it looks yummy would surely give a try bt wont dey add tomatoes.

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    Replies
    1. Hi Leo Gandhi, thanks for you comment... Surely, give a try at once... Yes... No need tomatoes to the biryani... Its our native version...

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  21. My first ever best briyani. Awesome I tried with mushroom (since puratasi). It turned wow loved it. Thanks to your mom...

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  22. Thank Priyaah... Glad that you liked it much... Yeah, my also used to make with mushroom for veg version.. you can add green peas and butter beans to instead of mushroom... When you try next time plz share your pic. if possible... :)

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  23. r shallots and small onions same. If not then can we add small onions instead of shallots

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    Replies
    1. Hi Yes, Shallots and small onions are same. You can use it...

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  24. Hi madam u hav left d addition of green chilly nd lemon juice in d description

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    Replies
    1. Hi, am sorry. Thanks for the information, just now included...

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  25. Moreover close to the original dindigul briyani receipe

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Hi am so happy that you have spend your precious time to visit and comment on my recipes, happy to see your comments... if u have any critics and compliments about my blog please comment and do visit regularly and encouraging me!!!

Kindly appreciate you not to post comment with link back to your site/ event, such comment will not be published.

regards,
VIJI




 
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