Mutton Biryani Food Tamil / Bhai Biryani / Muslim Style Mutton Biryani with Dalcha / மட்டன் பிரியாணி | Food Tamil - Samayal & Vlogs

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Muslim Style Mutton Biryani in Tamil / Mutton Dum Biryani / Traditional Biryani Dalcha / மட்டன் பிரியாணி / Bhai Veetu Biryani

Ingredients:
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Rice (Basmati / Seraga Samba) – 600 gms ( 3 * 200 gms cup)
Mutton - 600 to 750 gms
Onions – 3 big (finely sliced lengthwise) (1 for each cup)
Tomatoes – 3 big (finely diced) (1 for each cup)
Mint leaves – 2 handfulls
Coriander leaves – 3 handfulls
Coriander powder – 3 * 1/4 tbsp - 3/4 tbsp
Garam Masala powder – 1 tsp
Green chillies – 6 nos (2 for each cup)
Lemon juice of ½ lemon
Oil – 15 tsp (3 * 5tsp)
Ghee – 6 full tsp (3 * 2tsp)
Salt - As required

Water - Calculation:
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Basmati - 1.5 times per cup - 0.5
Seeraga Samba - 2 times per cup - 0.5

Spices for biryani:
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3 big Bay Leaves
2 tsp Kal Pasi (Black Stone Flower / Dagad Phool)
3 * 2 = 6 Cardomoms
3 * 1.5" Cinnamon sticks
3 Marathi Moggu (Kapok Bud)
1 Jathikkai (Nutmeg) (cut into halves)
2 Jathipathri (Mace)
2 Annasi Poo (Star Anise)
3 * 5 = 15 cloves

To Marinate :
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Chilly Powder - 1/2 tbsp
Corinader Powder - 1/2 tbsp
Garam masala Powder - 1/2 tsp
Curd - 4 tbsp
Salt - As Required
Few mint leaves
Ground Paste - 2 tbsp

To Grind:
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Ginger – 90 gms (3 * 30 gms)
Garlic Cloves – 120 gms (3 * 40 gms)
Onion Shallots - 6 to 8 nos
Green Chiily - 1 no
Mint Leaves- Few
Coriander Leaves - Few
Garam Masala Powder - 1/2 tsp

Pre-Cooking instructions:
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Ginger garlic paste: Grind and make as paste with the items mentioned above in the section 'To Grind'. Use this to marinate the mutton. Marinate for about 30 minutes at least.

Pre cook mutton: Slightly toss the marinated meat in 1 tsp of oil & pressure cook with 200 ml of water for 3 whistles & 5 minutes.

Soaking rice: Soak rice for about 30 to 40 minutes in warm water.

Required amount of water: 1.5 cups for each cup = (1.5 * 3) – 0.5 = 4 cups for 3 cups of Basmati Rice (Include left over water from cooker in which meat was pre-cooked.)

Method:
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Heat a large flat vessel or cooker. Add oil. Once hot, add ghee.

Now add all the whole spices. Allow it to splatter.

Immediately add the onions. Saute well until golden brown.

Add coriander and mint leaves. Saute once.

Add the ginger garlic paste. Saute well until the raw smell goes off.

Add the coriander powder & garam masala powder. Saute well until the raw smell goes off.

Add tomatoes. Cook until the oil separates out.

Add the cooked meat (add only strained meat and not the water) .

Saute well until the mixture becomes well cooked (cook by closing lid with intermediate sautéing) and until the mixture comes to a nice dry state.

Now add the required amount of water and salt. Do not forget to include the strained water as part of the calculation.

Allow the mixture to come to first boil.

Now add rice and lemon juice. (Check for salt here. The liquid must slightly taste tangy.)

Close the lid. Allow the rice to get cooked in medium flame for about 10 minutes.

Open and mix the contents once. So that all of the rice it well coated with masala. Be very careful when mixing for you must not break the rice grains.

Start the dum process..
In the small burner, set the flame to simmer & place the cooker on top of a dosa tawa.

Cook in low flame for 10 minutes.

Open and check. The raw white color of rice must be gone. You can add 1 tsp of ghee on top of the contents.

Close the lid and continue to cook in low flame for 10 more minutes. (if its a large vessel other than cooker, you may need to place a large pan filled with hot water on top of the lid, so that the dum process can be happen from both sides.)

Check for consistency of rice, rice should rice up and become long and fluffy. You can confirm that this is the time to you need remove from dum.

If required, continue on dum for 5 to 10 more minutes until this stage is requried.

Remove from flame. (Do not keep on hot stove any more.)

Transfer to hot case and serve hot. (Else keep the contents intact in cooker with whistle intact and transfer to serving bowl when needed.)

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