Kongunadu Eratchi Biryani Mutton biryani in South Indian style. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 May 2014 in Recipes Course New Update Main Ingredients Mutton, Basmati Rice Cuisine Kerala Course Rice Prep Time 26-30 minutes Cook time 31-40 minutes Serve Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Kongunadu Eratchi Biryani 500 grams Mutton 1 1/2 cups Basmati Rice 1/2 teaspoon Turmeric powder 2 Onions,thinly sliced 4 tablespo to deep fry Oil 1/2 cup Coconut,scraped 8-10 Black peppercorns 8 Whole dry red chillies 1 tablespoon Cumin seeds 1 tablespoon Fennel seeds (saunf) 2 tablespoons Coriander seeds 1 tablespoon Poppy seeds (khuskhus/posto) 1 inch piece Ginger 12 cloves Garlic 1/2 cup Yogurt to taste Salt 2 Bay leaves 4 Green cardamoms 1 inch stick Cinnamon 1 Star anise 2 Cloves 1 blade Mace 6 Green chillies,slit 10-12 Sambhar onions,peeled 2 Tomatoes,chopped 2 tablespoons Fresh mint leaves,chopped 3 tablespoons Fresh coriander leaves,chopped 1 tablespoon Lemon juice Method Apply turmeric powder and salt to the mutton pieces and set aside for fifteen minutes. Heat sufficient oil in a kadai and deep-fry onions till golden brown. Drain and set aside on an absorbent paper. Dry roast coconut, black peppercorns, dry red chillies, cumin seeds, fennel seeds, coriander seeds, poppy seeds, ginger and garlic one by one till fragrant. Cool and grind to a smooth paste with the yogurt. Wash the mutton pieces thoroughly and par boil four cups of water. Drain and reserve both the meat and the water. Heat four tablespoons oil in a heavy handi, add bay leaves, green cardamoms, cinnamon, star anise, cloves, mace and green chillies and sauté till fragrant. Add sambar onions and sauté till light brown. Add the mutton pieces and toss on high heat till the edges start browning. Add tomatoes and stir. Add the masala paste, reduce heat and sauté till oil separates. Add two cups of mutton stock and simmer for ten minutes. Add the soaked rice, the remaining mutton stock and salt to taste, stir well and let it cook till the rice is three fourths done. Sprinkle the browned onions, mint and coriander leaves, drizzle the lemon juice. Cover the handi with a tight lid and keep on hot charcoal, with a few burning charcoals on the lid also. Cook for ten to fifteen minutes. Open the lid when ready to serve. #Bay leaves #Black peppercorns #Cinnamon #Cloves #Coriander seeds #Cumin seeds #Fennel seeds (saunf) #Garlic #Ginger #Green cardamoms #Lemon juice #Mace #Mutton #Oil #Poppy seeds (khuskhus/posto) #Salt #Star anise #Turmeric powder #Whole dry red chillies #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article