Ren Dindigul Birrrr

Dindigul biryani recipe Ingredients Jeera Samba rice: 1 kg (for 10) I Mutton: 1.5 kg Onion: 400 gm Tomato: 400 gm Mint leaves: 1 bunch Coriander leaves: 1 bunch Ginger-garlic paste: 6 sp (approx 30 gm) Cinnamon: 4 Cloves: 4 Star anise: 4 pieces Marati moggu (type of caper): 4 Jathipathri: 4 Curd: 250 ml Oil: 200 ml Ghee: 50 ml Chilli powder: 5 tsp Coriander powder: 7 sp Pepper powder: 4 tsp Method Cut the mutton into small pieces and soak it in curd for 20 minutes. Wash the rice and soak it in water for half an hour. Keep the biryani vessel in the stove and add oil, cinnamon, cardamom, cloves, star anise, marati moggu, jathipathri, mint leaves (50%) and coriander leaves (50 %). Then add sliced onions. Saute well until it turns transparent. Add gingergarlic paste, followed by sliced tomatoes. Mix well until it merges together. Add the mutton pieces along with the curd, coriander powder, chilli powder and then add a glass of water. Add the required amount of salt at this stage and cook the mutton. Once it is cooked, add the pepper powder, soaked jeera rice, the remaining mint and coriander leaves. When it starts bubbling, put the lid on the fire and add the weight (in dum style). Leave it for about 20 mins and then add ghee.Serve it with raita or brinjal curry.