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Mutton Biriyani & Salna~ Trichy Style

Mutto n Biriyani/Biriyani/Biriyani with Co c o nut Milk/Tric hy s tyle b iriyani/Tamilnad u s tyle Biriyani/So uth Style Biriyani

We were pampered with nice food and sleep during the weekends. Biriyani took center stage on most occasions. It was either Mutton, Chicken or Vegetable Biriyani served with Salna & Thayir Pachadi. For me, my mothers biriyani recipe is still the best. What makes this recipe different is the addition of coconut milk and rice is cooked along with the masala which enhances the flavor and the Biriyani remains moist. This recipe is the most requested on Cilantro.Try it on your weekend for a hearty and gratifying meal and it will not disappoint you.
Ing redients :

1. 2 cups Bas mati Rice 2. kg Mutton/g oat approx 1lb

3. 1 cup finely s liced onions 4. 2 teas poon g ing er g arlic pas te 5. 6 to 7 g reen chillies 6. 2 cups diced tomatoes ( I us ed Roma tomatoes ) 7. 1 cups coconut milk 8. 2-1 inch piece cinnamon 9. 4 to 5 cloves 10. 4 Cardamom 11. 2 to 3 bay leaves 12. cup packed finely chopped cilantro 13. cup packed finely chopped mint/pudina 14. teas poon chilli powder 15. 1 teas poon turmeric powder 16. 2 teas poon s alt 17. 4 tables poon oil 18. 2 tables poon g hee/clarified butter.
Procedure:

1. Clean and was h the mutton and marinate for half an hour with turmeric, 1/2 teas poon s alt and chilli powder. 2. Was h and s oak the rice for half an hour. 3. Grind the g reen chillies with the half of the tomatoes and s et as ide. 4. Grind half of the pudina/mint and cilantro and s et as ide. 5. In a heavy bottomed ves s el or a pres s ure cooker, heat the oil and g hee and add the cinnamon, cloves ,
cardamom and bay leaves . When they pop, add the onions and s aute until they turn g olden brown.

6. To this add the g ing er g arlic pas te and s aute well for another minute. 7. Add the g round chillies and s aute until the raw s mell g oes . 8. Now add the remaining tomatoes and s aute well for few minutes . 9. Then add the pudina cilantro pas te and s aute well for few minutes , add remaining pudina/mint and cilantro
and mix well to the mas ala.

10. To this add the mutton pieces and mix well. Clos e the lid and pres s ure cook for 4 whis tles or until mutton is
cooked.

11. When the pres s ure releas es open the lid and add 1 cups coconut milk and 1 cups of water and 2teas poon

s alt. When it s tarts to boil, add the rice and s immer for about 20 minutes . Serve with pachadi and salna. TIPS: I used fresh mutton, if frozen it may take few more time to cook. I have used the homemade ginger garlic paste, if it is store bought then I would add 1/2 teaspoon more. ( homemade tends to be strong in flavor, check before using ginger garlic paste). Fresh coconut milk is used in this recipe, 4 tablespoon coconut milk powder mixed with 1/2 cup warm water can be used instead. I usually add 1: 1.5 cups when using Basmati rice ( 1 part rice & 1.5 parts water) , for Sona masuri rice add 1:2. To prepare coconut milk ~ In a blender put 1 cup grated coconut, add warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk. The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.

Salna Recipe:
Ing redients :

1. cup Thuvaram paruppu/tuar dhal 2. 6to8 pieces mutton bones 3.

c up

s liced tomatoes

4. 1 teas poon coriander powder 5. teas poon chilli powder 6. cup s liced s hallots or onions 7. 4 pieces drums tick 8. one brinjal cut leng thwis e into 4 9. 2 pieces raw mang o or tamarind extract 10. 2 tables poon g rated coconut 11. 1 inch piece cinnamon 12. 2 to 3 cloves 13. 2 g reen chillies 14. few curry leaves
Procedure:

1. Pres s ure cook the paruppu/dhal with the mutton pieces , tomatoes , chilli and coriander powder. 2. Grind the coconut to a fine pas te 3. In a kadai/pan add a tables poon oil and s aute the onions until lig ht brown, then add curry leaves and g reen

chillies and then drums tick and brinjals , s aute for few minutes . Add half a cup of water and cook until 3/4 th done. Finally add the mang oes and cook until done.

4. To this add the cooked mutton and g round coconut pas te and bring to a boil. s immer for 5 minutes or let it
thicken to the cons is tency s hown.

5. Heat up a teas poon of oil in another kadai, add the cinnamon and cloves and when they pop, add to the
g ravy.Finally g arnis h with cilantro and s erve with Biriyani.

For Pachadi:
Slice 1/2 cup onions leng thwis e and mix s alt and leave it on for about 5 minutes . Then was h well with water and s train the water out. to this add required yog urt/curd and s erve with Biriyani.

Also Check Hyderabad Chicken Biryani Recipe Ambur Chicken Biriyani Mirchi Ka Salan