Royal Feast -Kongu Mutton Biriyani

 Biriyani , even the name makes me drool. I am excited as this is the first mutton recipe in my blog. Coming to think of it I am a Non-Vegetarian in every sense of the word but most of the recipes here are vegetarian. I don't know how ..!!

Anyway I am glad that this recipe is worth the wait. As we all know there are so many biriyani recipes out there and each and every dish is so tasty. I saw this recipe in "Aaha Enna Rusi" in Sun TV in 2010 by Chef. Jacob Sahay. That particular episode was Coimbatore special and this recipe was cooked by Chef.Muthukumar. He works in Alankar Grand Hotel in Gandhipuram, Coimbatore.

If you have a chance to visit this hotel , do have lunch which is usually a grand buffet. This biriyani dish is served as the main course and is absolutely lip smacking.

I didn't realise that I was preparing the exclusive restaurant dish at home when I made this for the first time after seeing the episode.

The coconut oil and coconut milk powder gives the biriyani a very sublte flavour and is very aromatic. Don't be skeptical about the limited spice powders used. The flavour of the biriyani is immense.

Mutton is the key component of this dish but if you wish to use chicken, please be my guest.

I have prepared this dish with both Basmati rice and Jeeraga Sambha rice. Both the preparations are immensely flavourful but my vote is for the Jeeraga Sambha rice.

For the biriyani:
Mutton [with bone]: 1/2 kg.
Tumeric powder: 1/2 tsp.
Basmati rice: 1/2 kg.
Large onions [sliced]: 2.
Medium tomatoes [sliced]:2.
Green chillies [slit]: 8.
Garlic pods: 8-10.
Garlic paste:2 tsp.
Ginger paste:2 tsp.
Soombhu [fennel] powder:1/2 tsp.
Garam masala:1/2 tsp.
Cardamom powder: 1/2 tsp.
Coconut powder: 2 tsp.
Curd : 4 tsp.
Lime juice: 1/2 tsp.
Milk :1 cup.
Warm water :6 cups [see notes]
Water from the cooked mutton:1cup [See notes]
Mint and coriander leaves: a handful each
Salt: to taste.

For the tempering:
Coconut oil: 3 tbsp.
Vegetable oil: 1 tbsp.
Aroma spices [cardamom, cloves, bay leaves, star anise]: 2 each.
Curry leaves: 1 sprig.
Whole cashews: 10.
Poppy seeds:1 tsp

1.Wash the mutton 4- 5 times in fresh water and pressure cook with tumeric powder,1 tsp salt and 1 cup of water [See notes].
2.Cook until just done and keep aside [see notes].
3.In a large deep vessel [preferably non stick] heat coconut and vegetable oil.
4.Add the aroma spices and then add the poppy seeds and curry leaves. Let it splutter.
5.Add the whole garlic pods and cashews. Fry for one minute.
6.Add the onions and green chillies. Fry for 5 minutes.
7.Add the ginger paste and fry for 2 minutes.
8.Add the powders, garlic paste, cooked mutton and curd.
9.Mix well and after a minute add the washed rice, mint and coriander leaves.

10.Add the milk and the rest of the water but reserving half cup. Let the rice cook uncovered until 3/4th done.
11.Place a flat iron griddle on slim flame and place the vessel containing the biriyani on the iron griddle.
12.Pour water on the iron griddle so that the water surrounds the base of the biriyani vessel. Close the vessel and let the biriyani cook in dum for 25-30 minutes.
13. Stir once or twice in between to check wether the rice has cooked. Sprinkle the reserved 1/2 cup of water a little if needed.
13.Remove the biriyani from heat and let it rest for at 2 hours.

Garnish with fresh mint leaves and serve with fresh curds.

Notes:
1.The cup that I have used for this recipe holds 125ml of water. So for 1/2 kg of basmati rice I have  used 1 litre of liquid [milk [1 cup] + water from the cooked mutton [1 cup] + warm water [6 cups].
2.Please do not soak the basmati rice as it goes very soft when cooked in this method.

3.In the original recipe the chef has used Jeeraga Sambha rice [ஜீரக சம்பா அரிசி] which is traditionally used for biriyani preparation in Tamil Nadu. You can use this rice if you have it but remember to soak it for 1/2 hour before cooking. The proportion is for 2 cups of rice: 3 cups of liquid is used [2and 1/4 cups of water + 3/4 cup of milk].

4.The mutton should be cooked until it is just done or for 4 - 5 whistles depending on the quality and age of the lamb. When you press the flesh after the mutton is cooked, it should be soft but hold its shape.
5.If you want to use chicken, use 1/2kg chicken with bones. Add the raw chicken to the masala [step 8] and cook in the masala.
6.Be careful of the amount of water you add as the chicken lets out water when cooked.

Don't forget to link up your Biriyani/Pulao recipes to the "Royal Feast - Biriyani" happening here.... only 3 days remaining to participate in the give away...:))


Enjoy....


Scribbled by Reva