Dindigul Mutton Biryani with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Masala Paste

   • Gently wash the seeraga samba rice 2-3 times until the water is almost clear. Soak it in fresh water for exactly 30 minutes. After 30 minutes, drain the water completely and set the rice aside.
   • In a blender or mixie jar, combine the peeled shallots, ginger, garlic, green chilies, mint leaves, and coriander leaves. Grind to a smooth, thick paste without adding any water.
2. 2

   Cook the Mutton Masala

   • Heat ghee and oil together in a heavy-bottomed pressure cooker over medium heat. Add the whole spices: cinnamon, cloves, cardamom, bay leaf, and star anise. Sauté for about 30 seconds until they release their aroma.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown.
   • Add the ground green masala paste. Cook for 5-7 minutes, stirring continuously, until the raw smell disappears and oil begins to separate from the masala.
   • Add the chopped tomato and cook until it turns soft and mushy.
   • Stir in the turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook for another minute.
   • Add the mutton pieces. Increase the heat to high and sauté for 4-5 minutes, ensuring the mutton is well-coated with the masala.
   • Lower the heat, add the beaten curd, and mix quickly to prevent curdling. Cook for 2 minutes.
   • Pour in 1 cup of water, stir well, and secure the pressure cooker lid. Cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is 90% tender.
3. 3

   Combine Rice and Cook Biryani

   • Allow the pressure to release naturally. Open the cooker and check if the mutton is tender.
   • Add the remaining 2 cups of water to the mutton gravy and bring the mixture to a vigorous boil.
   • Add the drained seeraga samba rice and the lemon juice. Stir gently just once to combine everything without breaking the rice grains.
   • Cook on medium heat, uncovered, for about 5-7 minutes, until the water level reduces and is just level with the rice.
4. 4

   Dum Cooking

   • Reduce the heat to the absolute lowest setting. Cover the cooker with its lid (do not put the whistle on). For better heat distribution, you can place a flat tawa (griddle) on the stove and place the cooker on top of it.
   • Let the biryani cook on 'dum' for 15-20 minutes. The rice will absorb all the remaining moisture and become perfectly fluffy.
   • Turn off the heat and let the biryani rest, undisturbed, for at least 15 minutes. This step is crucial for the flavors to meld.
5. 5

   Serve

   • After the resting period, open the lid. Gently fluff the biryani from the sides using a fork or a thin spatula to avoid breaking the rice grains.
   • Serve the hot and aromatic Dindigul Mutton Biryani with a side of onion raita and boiled eggs.