Chettinad Mutton Biryani Recipe

Ingredients:

For the rice:
• 2 cups Basmati rice
• 4 cups water
• 2 tbsp ghee
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 star anise
• 1 bay leaf
• Salt to taste

For the mutton marinade:
• 1 kg mutton, cut into medium pieces
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste

For the Chettinad masala:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 5-6 dry red chilies
• 1 inch cinnamon stick
• 3-4 cardamom pods
• 5-6 black peppercorns
• 1 tsp poppy seeds
• 1 small piece of stone flower (kalpasi) – optional but authentic

For the biryani:

• 4 tbsp ghee
• 3 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 2 tbsp lemon juice
• Saffron strands soaked in 1/4 cup warm milk
For garnish:
• Fried onions
• Roasted cashews
• Raisins

Instructions:

1. Prepare the Chettinad masala:
   o Dry roast all the masala ingredients until fragrant.
   o Cool and grind to a fine powder.
2. Marinate the mutton:
   o Mix mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and 2 tbsp of the prepared Chettinad masala.
   o Marinate for at least 4 hours or overnight in the refrigerator.
3. Prepare the rice:
   o Wash the rice and soak for 30 minutes.
   o In a large pot, heat ghee and add whole spices.
   o Add the drained rice and sauté for 2 minutes.
   o Add water and salt, bring to a boil, then reduce heat and cook until rice is 70% done.
   o Drain excess water and set rice aside.
4. Prepare the biryani base:
   o In a large, heavy-bottomed pan, heat ghee and sauté sliced onions until golden brown.
   o Add ginger-garlic paste and green chilies, sauté for 2 minutes.
   o Add chopped tomatoes and cook until soft.
   o Add the remaining Chettinad masala and cook for 2-3 minutes.
5. Cook the mutton:
   o Add the marinated mutton to the pan and cook on medium heat until the mutton is tender and the gravy thickens. This may take 45-60 minutes.
   o Add mint leaves, coriander leaves, and lemon juice. Adjust seasoning.
6. Layer the biryani:
   o In a large, heavy-bottomed pot, add a layer of partially cooked rice.
   o Add a layer of the cooked mutton masala.
   o Repeat layers, ending with rice on top.
   o Drizzle the saffron milk over the top layer.
   o Sprinkle fried onions, cashews, and raisins.
7. Dum cooking:
   o Cover the pot tightly with a lid and seal with dough or foil.
   o Place the pot on low heat and cook for 25-30 minutes.
   o Turn off the heat and let it rest for 10 minutes before opening.
8. Serve:
   o Gently mix the layers and serve hot with onion salad and brinjal curry.