Recipe: Tasty Mutton (Lamb) Biryani - Chennai style

Mutton (Lamb) Biryani - Chennai style. Recipe for Tamilnadu style mutton biryani made in the pressure cooker. Easy recipe with biryani masala made from scratch. Vinodh's sister Shree Vidhya got married about an year and a half back.

Add a cup of water and salt. Muslim Style Mutton Biryani Recipe - Bai Biryani Recipe with step by step pictures. I made this few days back for a get together with few relatives. You can cook Mutton (Lamb) Biryani - Chennai style using 18 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Mutton (Lamb) Biryani - Chennai style

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

They all loved it so much and enjoyed it to the core. I thought of sharing this recipe in this blog for this ramzan but got a little busy with my sister wedding preparation. So i am sharing it now. Calcuttans are truly passionate about their mutton biryani.

Mutton (Lamb) Biryani - Chennai style step by step

1. 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..
2. 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..
3. Add Onions & Green chillies. Mix well.Let it fry for 5 mins. Onions have to turn slightly golden brown(not too brown)and transculant..
4. Now add tomatoes and Stir. Close the pan with a lid. And lower the flame for 15 mins. Stir occasionally..
5. Meanwhile wash and soak the rice for 20 mins..
6. 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..
7. Wait till it reaches a gravy consistency, Oil should ooze above gravy...
8. Now add rest of the ingredients: M&C leaves,Curd,Lemon, Red chilli powder,Turmeric Powder. Mix thoughrouly..
9. Strain water from the Cooked meat and save it for later use..
10. Add only the cooked meat to the biriyani Gravy. Let the gravy simmer for a few minutes..
11. Add 2 Padi water inclusive of left over mutton water to the gravy for 3 Kgs of rice(which is 2 Padi)..
12. 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..
13. Put it on dum for 20 minutes by placing it on a hot tawa with low flame..
14. Serve it piping hot with Onion and Cucumber Raita!!.

Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani. Kolkata biryani, in spite of the usage of a staggering number of spices, is not spicy. It is subtle and fragrant without being dry. Add all the yogurt and the spices. Heat oil and fry onions till golden brown and set aside.