Name: Mutton & Curry Leaves Biryani recipe by Preeti Tamilarasan at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 250 gms mutton / lamb meat; 1 and 1/2 seeraga samba rice (or) basmati rice - soaked in water for 20 mins; 1/2 tbsp ginger-garlic paste; 2 cup coconut milk; 1/2 tsp turmeric powder; 1/2 tsp black pepper powder; 4 tsp kongu style coriander powder; 1/2 cup mint leaves; 1/2 cup chopped coriander leaves; 2 tbsp curd / yogurt; 20-30 curry leaves; 3 dry red chilies; 2 green chilies; 1 medium sized onion - chopped; Juice from 1 lemon; Salt to taste; 4 tbsp groundnut oil

ABOUT Mutton & Curry Leaves Biryani RECIPE

Mutton & Curry Leaves Biryani is a South Indian style special biryani recipe. It doesn’t contain garam masala or biryani masala. This biryani is loaded with the flavors of curry leaves and my special kongu style coriander powder.

Ingredients Serving: 2

250 gms mutton / lamb meat
1 and 1/2 seeraga samba rice (or) basmati rice - soaked in water for 20 mins
1/2 tbsp ginger-garlic paste
2 cup coconut milk
1/2 tsp turmeric powder
1/2 tsp black pepper powder
4 tsp kongu style coriander powder
1/2 cup mint leaves
1/2 cup chopped coriander leaves
2 tbsp curd / yogurt
20-30 curry leaves
3 dry red chilies
2 green chilies
1 medium sized onion - chopped
Juice from 1 lemon
Salt to taste
4 tbsp groundnut oil

Instructions

Marinate the mutton with turmeric powder and keep aside. Heat 1 tbsp oil in a pan or kadai. Add broken red chilies and curry leaves. Stir well. Add chopped onions and green chilies. Cook for few mins and remove from the heat. Allow it to cool, then blend these ingredients together.
Heat 3 tbsp oil in a pressure cooker. Add marinated mutton and cook for a minute on low flame. Add mint and coriander leaves and stir well. Add ginger-garlic paste and stir well, then add the ground paste and mix everything well. Add curd and 2 tsp coriander powder.
Pressure cook for 10 whistles on a low-medium flame. Remove from the heat and allow to cool. Place it again on the stove and add coconut milk. Now, adjust the quantity of water. (For the seeraga samba or basmati rice, the proportion is 2:1)
Let it boil. Now, add rice, lemon juice and salt to taste. Mix everything well together and cook it covered with a plate for 8 mins on a low-medium flame.
Now, place this cooker on top of a iron tava. Let it cook on dum for another 20 mins on a low flame.
Serve hot for best taste.

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