THALAPAKATTU MUTTON BIRYANI

PREPARATION TIME:-

                            Maximum   1 1/2 hours

                            cooking mutton          45 minutes

                            cooking rice               30 minutes

                            For Dum                    15 minutes

INGREDIENTS

1. Mutton                  1 kg[ 5 cups]
2. Biryani Rice         1 kg
3. Salt                       15 tsp
4. Turmeric               2 tsp
5. Water                    10 cups 
6. Tomato                 5
7. Mint leaves          little

FOR GRINDING

1. Onion                   3 nos
2. Garlic                   3 pods
3. Ginger                  5"
4. Chilly powder      3 tsp
5. Dhania powder      1 tbsp
6. Curd                     1/2 cup
7. Biryani masala     1 tbsp
8. Mint leaves          handful
9. Green chilies       10

FOR SEASONING

1. Bay leaves           5 nos
2. Cinnamon            5" pieces
3. Cloves                 25
4. Cardamom          10
5. Oil                       1 1/2 cups
6. Ghee                    1/2 cup

METHOD

• Wash mutton for 3 times, Wash rice and soak.
• Grind onion, garlic, and ginger each separately, to a paste, don't mix up.
• Grind chilly powder, dhania, curd, biryani masala, mint, green chilies to a paste.
• Heat oil, and ghee in a heavy-bottomed Aluminium thick vessel.
• Add seasoning and fry for a minute. Fry the onion paste for 1 minute.
• Secondly, add Garlic and fry for a few seconds, then add ginger and fry for a minute.
• Thirdly add masala paste and fry for 2 minutes.
• Add tomatoes, mutton, turmeric, salt and mix well.
• Close the lid and cook on high heat for 2 minutes and reduce the flame to low.
• Cook for 30 minutes and open the lid and stir and again close the lid and cook for15 minutes.
• Add water, lemon juice, mint leaves stir and bring to boil on high flame.
• Drain water from rice and add to the boiling water and stir continuously.
• Because the rice lodges underneath the vessel and burn.
• Reduce the flame and cook on low heat on open without the lid.
• Stir continuously until the rice is cooked up to 3/4 of cooking.
• The rice comes up and there will be oil bubbles, then it is ready for DUM.
• Close the lid and keep a weight on the lid. Low flame is a must.
• After 15 minutes off the stove take weight, and mix lightly.
• Serve with Khara Bundi Raitha and Onion Raitha with Boiled eggs.

NOTE:-

• The Biryani masala recipe is given in my blog, refer to it, please.