Jan 29, 2019 | 3 Mins
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Biryani is a revered dish that has claimed hearts (and tummies), not just in India but other countries as well. Considering the diversity in India, each region and every community has its own take on Biryani.
Home-chef Rumya's Chettinad biryani. Check out her home dining experiences on www.authenticook.com
Coming down to South India, Chettinad cuisine is the specialty of the Nattukotai Chettiars (or Nagarathars) of Tamil Nadu. Inspired by the neighbouring regions, Chettinad food is full of gastronomical delights, tickling your tastebuds with every bite. There are a plethora of dishes ranging from seafood to non-vegetarian to vegetarian. The Chettiar community too, has its own version of biryani, resplendent with the flavour of aromatic spices. Check out home chef Rumya’s recipe for Chettinad Biryani!
500 gms Mutton
1 cup Fried Onions
1 cup Sliced Onions
1 tbsp fresh Ginger-Garlic Paste
2 tsp of Cloves-Cinnamon-Cardamom Powder
3-4 Slit Green Chillies
1 cup thick Curd
2 sliced Tomatoes
1 cup chopped Mint & Coriander Leaves
500 gms Basmati Rice, soaked for 1 hour
¾ cup Ghee
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1. Par-cook the soaked rice with salt. Drain and set aside.
2. Wash and clean mutton pieces. Set aside.
3. Heat ghee in a large vessel. Add the cloves-cinnamon-cardamom spice mix and fry for a few minutes. Add the sliced onions and fry till soft.
4. Add the sliced tomatoes and mutton pieces. Saute till tomatoes are soft.
5. Add the ginger-garlic paste. Mix in the turmeric powder, red chilli powder and coriander powder. Stir for a few minutes. Add the curd and slit green chillies. Cook well till the meat is tender.
6. Once the meat is cooked, add the rice, chopped coriander and mint leaves and the fried onions. Stir very gently and cook for 10 mins on dum.
7. Serve hot with Onion Pachadi (or Kachumber Raita).