Chettinad Mutton Biryani Recipe

 Chettinad Mutton Biryani Recipe

Chettinad Nattukotte is a delicacy of Chettiars belonging to the Chettinad region of Tamil Nadu. The specialty of this region is the dishes made from freshly ground spices. This is also the area of ​​great fish dishes and wonderful tequila tej hana! Chutney Mutton has gained international fame and Chettinad Biryani is equally popular. Spicy and somewhat salty, this delicious recipe features an interesting mix of spices like fennel, cinnamon, red chili powder and tamarind. This delicious one-pot dish is easy to prepare and perfect for special occasions like birthdays, holidays, parties and festivals. This recipe is for those who love spicy food. You can also pack this delicious biryani in a lunch box or prepare it in advance for picnics and picnics. This recipe of Chettinad Biryani does not require grinding of dry spices, but is actually prepared by grinding them before making a paste. What makes this dish delicious and delicious is the use of whole spices. To further enhance the taste of this dish, you can prepare a dish with ghee to make the biryani splendid. Ingredients for Chettinad Mutton Biryani 3 servings 500 grams shredded Mutton 1 tsp fennel seed powder 1 tsp garlic paste 2 green chili peppers 1 tomato, chopped 4 tsp tamarind extract 2 green cardamoms

cinnamon stick 1 inch 1/2 cup milk 2 tbsp curd (paneer) 2 cups basmati rice 1 tsp turmeric powder 1 tsp ginger paste 1 tsp coriander powder salt as required 20 curry leaves 2 cloves 2 black cardamoms 1 sprig of mint 1 onion, finely chopped 1/2 cup ghee 2 tsp red chili powder How to make Mutton Biryani Chettinad step 1

Boil rice in four glasses of water and keep it aside. Ideally, put it on a plate to keep the grains from sticking. Cook the lamb with a little salt and water until almost cooked. Filter the lamb and set it aside. step 2

Put ghee in a deep bottom pan and let it heat. Now add cinnamon, cardamom, cloves, green chillies and curry leaves and cook till the smell of spices comes. Now add onion and cook till it becomes transparent. step 3

Add ginger and garlic paste, turmeric, salt, tomato, coriander and fennel and boil for 10 minutes. Keep stirring till the spices are cooked well. step 4

Now add tamarind extract, red chilli powder and curd and cook till oil starts separating from the mixture. When you add curd, it is important to keep the flame low otherwise it will burst. Step 5

Extract the spices mixture from the heat and let it cool. Grind until a paste is obtained. Now put the pasta back in the pot. Stir in the lamb pieces and cook over low heat until the spices are almost dry and the meat is fully cooked. Step 6

Now add boiled rice to the lamb. Add half a glass of milk and cook covered on low heat, till the moisture is absorbed and the rice is cooked. Add chopped mint leaves and garnish of your choice. Serve hot with raita (this delicious biryani with burani raita) and salad.