Mutton – 1 Kg
Water – 1 1/2 Cups
Oil – 3 Tbsp (Buy:
Ghee – 2 Tbsp (Buy:
Turmeric Powder – 1/2 Tsp (Buy:

Chili Powder – 1 Tbsp (Buy:
Salt – 2 Tsp (Buy:
Juice Of 1 Lemon
Curd – 200 Gms
Mint Leaves
Coriander Leaves
Seeraga Samba Rice Or Basmathi Rice  – 2 Cups (Buy –
Banana Leaf

To Make Masala Powder
Coriander Seeds – 2 Tbsp (Buy:
Cashew Nut – 10 Nos 
Cumin Seeds – 1 Tbsp (Buy:
Stone Flower / Kalpasi – 1 1/2 Tbsp
Cardamom Pod – 6 Nos (Buy –
Pepper – 1 Tbsp (Buy:
Bay Leaf – 2 Nos (Buy:
Star Anise – 2 Nos (Buy:
Cinnamon (Buy: )
Clove – 10 Nos (Buy:
Fennel Seeds – 1 Tbsp (Buy:

To Make Masala Paste
Shallots – 15 Nos
Green Chili – 5 Nos
Garlic – 5 Cloves

Pressure cook the mutton for about 4-5 whistles on medium flame and keep it aside
Grind the ingredients for the spice powder and keep it aside
Grind the ingredients for the masala paste and keep it aside
Soak the rice for about 20 mins
Heat a pot with some oil, add the masala paste and cook it well
Add the ground spice powder, chili powder, turmeric powder, salt and saute well
Add the cooked mutton pieces with the water and add curd, lemon juice, mint and coriander leaves and mix well
Cook the mutton till turns to a masala for about 20-25 mins
Add enough water to cook the rice (1:2, 1 part rice to 2 parts water)
Add the soaked rice and mix well
Finally add ghee, mint and coriander leaves and cover the pot with banana leaves
Close and cook the pot for about 30 mins on low flame.
Serve the Dindigul Mutton Biriyani with some raita.

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