Chettinad Mutton Biryani Recipe

• 1 kilo Pulav Rice (Basmati)
• 1 kilo Meat (mutton)
• 4 Onions
• 3 Garlic (full ones)
• 2 inch (50 gms) Ginger (piece)
• 4 Tomatoes
• 1 cup Curd
• 4 Green Chillies
• 1 Inch Cinnamon (piece)
• 4 Cloves
• 4 Cardamoms
• 3 tbsp Chili powder
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves (Pudina)
• 1 tsp Kesari Powder (Orange Kesari)
• 1/2 Cup Oil or Ghee
• 3 tbsp Lime Juice
• Salt to taste

• Grind garlic, onion, and ginger separately.
• Cut onions and tomatoes.
• Clean meat and cut into pieces.
• Soak rice.
• Heat oil in a heavy bottom vessel
• Add cinnamon, cardamom, cloves.
• Add onions, sauté till the onions turn brown in colour.
• Add garlic and a little coriander leaves, fry it.
• Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well.
• Add the meat to it and fry well.
• Add 2 glasses of water and cook the meat.
• Add remaining coriander, mint leaves and lime juice, cover and cook.
• Cook the soaked Basmati rice for 10 minutes.
• Take a vessel, put one layer of meat, then one layer of cooked rice.
• Repeat till all the rice is layered with the meat gravy.
• Mix saffron in a little milk, and Kesari powder and pour on the rice evenly.
• Cover put on low fire and put burning charcoal on top.