Dindigal Biryani Masala

​Dindigal Mutton Biryani

Ingredients

·  1 kg Mutton

·   300 gms onion coarsely ground (shallots)

·   ½ cup Oil 

·    ½ cup Ghee

·   200 gms Garlic paste

·    150 gms Ginger paste

·    2 tsp Rock Salt

·    Juice Of 1 Lemon

·   200 gms Curd

·    1/2 bunch each of Mint Leaves & Coriander Leaves

·    2 cups Seeraga Samba Rice (soaked)

·    Banana Leaf

·    To Make Masala Paste - 2 Tbsp Cashew Nut – 2 tbsp Zaiqa Dindigal Biryani Masala, 4-5 Shallots – 20 with green chillies

·   Water as required

Procedure  

1.     Pressure cook the mutton for about 4
whistles on medium flame with little salt and keep it aside

2.     Heat oil & ghee, add onion shallots
saute till golden, add garlic paste fry well then add ginger paste followed by
the prepared masala paste. Saute well add the cooked mutton pieces, curd, lemon
juice, mint and coriander leaves and mix well. Cook the mutton & masala well
for about 15 mins.

3.   Add enough water to cook the rice (1:2, 1 part rice to 2 parts water) Add the soaked rice and mix well. Finally add little ghee and cover the pot with banana leaves
(adds flavour). Close with lid and cook on Dum for about 30 mins on low flame.
Serve Hot.

For Chicken - Avoid the pressure cooking process as in Step 1 & cook chicken only for 5 mins in step 2.