- Half kilo tender mutton
- Half kilo Basmati Rice
- 5mid sized sliced onion
- 2 chopped tomato
- 5 table spoon oil
- Ginger Garlic paste
- Curd 4 table spoon
- Half table spoon sugar
- 7-8 sliced green chilly
- Coriander leaves
- Jeera and Rai
- Cumin seeds
- Cinnamon sticks
- Dry Bay leaves
- Red Chilly powder
- South Indian Sambhar powder, link is referred in content for preparation.
Marinate the mutton with curd, red chilly powder, little salt and lemon for 2 hours atleast. Soak rice for max 20 minutes in water while preparing the mutton.
Prepare Ginger Garlic paste. ginger and garlic paste, no need to peel the garlic cloves, grind it as it is.
Add 5-6 table spoon oil or as per your need in heavy bottom utensil. Heat the oil and than add jeera, rai, cumin seed, cardamom, pepper, cinnamon stick, Bay leaves, . Make sure flame is low, so that none of these get burnt. In few minutes you will get the good smell of these spices. Now add sliced onion and fry it with some salt. Add a pinch of turmeric too. Fry the onion for 5-7 minutes. Than add green chilly and fry for few minutes. Now its time to add ginger garlic paste, mix the content well and keep stirring it. Keep it stirring until you see thick paste of it.
Once the basic paste is prepared add the raw mutton in it and mix it well with salt as per taste. Now cook the mutton for 10-12 minutes in that paste, keep stirring every 20-30 seconds. You will see water content of mutton getting evaporated and getting fully oil roast of mutton. Once this is done add red chilly powder, garam masala and South Indian Sambhar powder.
Now adding correct content of water is secret for biryani. So that you get good texture after its cooked. For example if you are add 1 glass of rice you need add 2 glass of water. So please can decide in which container you are measuring your half kilo basmati rice. At this point add hand grinded pepper powder ½ table spoon.
Now move this whole prepared thing to pressure cooker and put 9-12 whistle so that mutton is cooked to its best. Again you can take this gravy to same container and mix the soaked rice in it. Take a tava and heat it for 2-3 minutes in full flame and place that container on it. Make the flame slow and Dum Cook the rice for atleast 40 minutes. Make sure flame is at slow. This will make rice and mutton taste as per the ingredients.
Your Madras Biryani will be ready after dum which you can serve with Onion and Green Chilly Raita.