Ambur Mutton Biryani –RettaiKiliJeera Rice


  • 500 grams Mutton
  • 500 grams RettaiKili
  • Jeera Rice,1/2 cup (125 ml) refined Sunflower Oil
  • 50 grams Garlic paste
  • 50 grams Ginger paste
  • 2 medium Onionsliced
  • 2 medium Tomatoeschopped
  • 8 Dried Red chillies ground to paste
  • 3 Cloves
  • 3 Cardamom
  • 5 Cinnamon sticks
  • 5 stalks Coriander leaves
  • 5 stalks Mint leaves
  • 1/4 cup (60 ml) plus 1 tablespoon Curd
  • juice of 1 Lime
  • 1 1/2 teaspoon Sea salt while cooking mutton gravy
  • 1 tablespoon Sea salt while boiling rice in water.


STEP 1: Soak RettaiKilijeera rice for 20 minutes and set aside.

STEP 2: Heat oil in a pan and add a tablespoon of curd. Add in the Cinnamon, cloves, cardamom and garlic paste. Fry for 2-3 minutes on medium flame.

STEP 3: Now, add the ginger paste. Add in the chilli paste, mutton, mint and coriander leaves, chopped onions, tomatoes, sea salt, curd and lime juice.

STEP 4: Add a cup (250 ml) of water. Mix well to combine.

STEP 5: Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.

STEP 6: Bring a pot of water to a boil and add the soaked rice. Add in the salt. Cook until the rice is half done.

STEP 7: Drain the water and add the rice to the mutton pan. Mix well to combine. 

STEP 8: Heat a dosa pan on the stove and put the mutton biryani pan/vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.

STEP 9: Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.


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