- 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.