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Kongunadu Eratchi Biryani

Mutton biryani in South Indian style. This is a Sanjeev Kapoor exclusive recipe.

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Kongunadu Eratchi Biryani
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
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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