Mutton (Lamb) Biryani - Chennai style. Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the. I recently made Chennai-style goat meat (mutton biryani) and my whole house was filled with the lovely aromas. I follow the same procedure for chicken, lamb and fish biryani.

Recipe for Tamilnadu style mutton biryani made in the pressure cooker. Easy recipe with biryani masala made from scratch. Thank u so much for the wonderful recipe. You can have Mutton (Lamb) Biryani - Chennai style using 18 ingredients and 14 steps. Here is how you cook it.

Ingredients of Mutton (Lamb) Biryani - Chennai style

It's 1 of :1 Water ratio -.
Prepare 4 kg of Lamb.
It's 3 kg of Long Basmati Rice.
Prepare 1 litre of Refined Oil.
It's 3 of Fresh / Dry Bay leaf.
Prepare 5 of Long Cinnamon.
Prepare 12 of Cardamom.
It's 10 of Cloves.
Prepare 6 of Star/Anise.
Prepare 8-10 of Big Onion - (slice) depending on the size.
You need 9-12 of Green chillies - (slit).
It's 11-14 of Tomato - (into 4 pieces each).
Prepare 500 gms of Curd.
Prepare 5-7 of Lemon - (depending on your taste preferences).
You need 500 gms of Mint and Coriander.
It's 6 tbsp of Chilli Powder.
It's 1 tsp of Turmeric Powder.
It's 2 tbsp of Ghee.

Make delicious Mutton Biryani at home just like those at the best restaurants! Biryanis are of course rice dishes so it is important to find the best quality, aged basmati rice you can get your hands on. Lamb-Goat Biryani - Kerala Style Mutton Biryani. Soak the poppy seeds,fennel seeds,cashewnut in the water for half an hour and grind it with grated coconut to smooth paste and keep it aside.

Mutton (Lamb) Biryani - Chennai style step by step

Add 1/2 padi water to a cooker with raw cleaned meat,1/2 of ginger garlic paste,chilli powder and salt as required for the meat to cook. Let it be on high flame for 3-4 whistles..
Get a large pan. Pour in the Oil. Set it on medium flame. Once the oil heats up add in all spices and let it fry for a minute or two..
Add Onions & Green chillies. Mix well.Let it fry for 5 mins. Onions have to turn slightly golden brown(not too brown)and transculant..
Now add tomatoes and Stir. Close the pan with a lid. And lower the flame for 15 mins. Stir occasionally..
Meanwhile wash and soak the rice for 20 mins..
Add the leftover ginger garlic paste to the tomatoes and mix well.. Keep stirring often. We don't want ginger garlic paste to stick to the pan..
Wait till it reaches a gravy consistency, Oil should ooze above gravy...
Now add rest of the ingredients: M&C leaves,Curd,Lemon, Red chilli powder,Turmeric Powder. Mix thoughrouly..
Strain water from the Cooked meat and save it for later use..
Add only the cooked meat to the biriyani Gravy. Let the gravy simmer for a few minutes..
Add 2 Padi water inclusive of left over mutton water to the gravy for 3 Kgs of rice(which is 2 Padi)..
When the gravy comes to a boil, Strain the soaked rice and add it to the Gravy. Check salt and add per preference. Spray Ghee for Aroma.. Reduce flame from medium to low for 10 mins with the lid on..
Put it on dum for 20 minutes by placing it on a hot tawa with low flame..
Serve it piping hot with Onion and Cucumber Raita!!.

I made this mutton biryani last week and it turned out awesome and came close to the muslim style mutton biryani. Mutton biryani (Madras style) is a delicious Indian recipe served as a Main. Find the complete instructions on Bawarchi. In this stage put the cooked mutton in it. This recipe is for Tamil Nadu style mutton biryani, where the different spices and herbs are first ground to release all their flavors (super Here, in the States, I make chicken biryani this way for Boy, but never with mutton, until now that is.