Chettinad Mutton Biryani | Mutton Biryani in pressure cooker | Spicy mutton biryani
Chettinad Mutton Biryani | Mutton Biryani in pressure cooker | Spicy mutton biryani recipe with step by step pictures and instructions. Chettinad Mutton Biryani is aromatic and flavorful biryani made with freshly grounded spices and coconut milk. I have used seeraga samba rice which is used in many places down south in Tamilnadu for making Biryani. It is more flavorful than basmati rice and coconut milk lends rich taste to this biryani.
I made this in pressure cooker so it saves time in cooking mutton . You can use the same set of spices and make veg biryani too. I adopted the recipe from here. Make fresh paste of small onions, chilli, mint and coriander leaves along with little coconut. Adjust the spices according to your preference. I made this Biryani as part of my chettinad Thali. Check the post for other recipes in the thali.
Do try and let me know your feedback. You can also try the below recipes
How to make Chettinad Mutton Biryani with step by step pictures
Wash the mutton and take in pressure cooker with turmeric powder and ginger garlic paste and water to cover it.
Cook for 5-6 whistles till mutton is cooked soft. Marinate the cooked mutton with red chilli powder and turmeric powder.
Soak the seeraga samba rice for 30 minutes. Wash and drain the water and keep it ready. Take grated coconut in mixer.
Add little water, grind and extract the coconut milk and keep it ready
Take all ingredients to grind in mixer.
Grind to fine paste adding little water
Heat oil, ghee and temper with bay leaves, cinnamon, cardamom, cloves, marati moggu and star anise.
Then add the sliced onions and saute till onions are slightly brown.
Then add ginger garlic paste and saute for 1 minute.
Next add chopped tomatoes and saute till mushy. Then add grounded masala and saute nicely for few minutes.
Next add marinated cooked mutton pieces and saute for 1 minute.
Then add mint leaves and coriander leaves.
Then add the soaked rice to it and saute.
Finally add coconut milk and allow it to boil.
Allow it to boil for 5 minutes in medium flame and then lower the flame and close the lid of the cooker without whistle.
Cook in low flame for 10 minutes and switch off. Once it cools down open the lid and gently fluff up the biryani.
Delicious chettinad mutton biryani is ready. Serve it with raita or any gravy of your choice.
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