Dindigul Mutton Biryani | Authentic Recipe

Instructions

1. First, grind the biryani masala ingredients – black pepper, cumin, fennel seeds, coriander, cloves, cinnamon, cardamom, nutmeg, mace, kalpasi, bay leaf, raisins, and cashews – into a fine powder for maximum flavor.
2. Next, prepare the green masala by grinding small onions, ginger, garlic, green chilies, mint, and coriander leaves into a smooth paste. Reserve some fresh mint and coriander for garnish.
3. Wash the jeerakasala rice thoroughly and soak it in water for 30 minutes. Drain the water before use.
4. Marinate the mutton pieces with green masala, biryani masala, turmeric powder, chili powder, salt, yogurt, and lemon juice. Pressure cook for 4 whistles until tender.
5. Heat ghee in a heavy-bottomed biryani pot. Add cloves, cardamom, cinnamon, and bay leaf to infuse the oil with aroma.
6. Add sliced onions and sauté until golden brown. Then, add the green masala and biryani masala, and sauté until browned and fragrant.
7. Add chopped tomatoes, yogurt, and salt. Sauté until the tomatoes soften and the mixture thickens.
8. Add the cooked mutton pieces and mix well. Sauté for 10 minutes to allow the flavors to meld.
9. For every 3 cups of rice, use 4.5 cups of water. Add the mutton stock and remaining water to the pot. Bring to a boil, then add the rice and cook covered on low heat.
10. Once the rice is three-quarters cooked, sprinkle fried raisins, cashews, chopped coriander, and mint leaves over the top. Drizzle with ghee-fried onions and 'dum' cook for a flavorful finish.
11. Serve hot and enjoy your delicious Dindigul Thalappakatti Mutton Biryani!