This biryani is an excellent example of the Chettinad cuisine. This particular cuisine reflects the rich life styles of the Nattukotai Chettairs, who haid from one of the driest regions of South India. A community of merchants, bankers and traders, the Chettairs travelled widely through South East Asia and imbibed a lot from the cuisines of Bruma, Sri Lanka and Malaysia. Thus, Chettinad food takes in both non – vegetarian and vegetarian dishes and is characterised by the presence of red chillies, peppers, onions and coriander.
Rice
Basmati rice – 500 gm
Green chillies, slit – 4
A handful of mint
A handful of fresh coriander,
Ginger julienne – 1 tablespoon
Pinch of saffron
Fried onion – 1 tablespoon
Milk – 1 tablespoon
Melted white butter or ghee – 50 gm
Mutton
Ghee – 150 gm
Cloves – 4
Green cardamom – 4
Stock of cinnamon – 2.5 cm
Black cardamon – 2
Pepper corns – 10
Bay leaves – 2
Large onion – 1
Mutton – 750 gm
Salt – to taste
Ginger – garlic paste – 11/2 tablespoon
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Curd, beaten – 1/2 cup
Green chillies, slit – 4
Powdered mace – 1/2 tsp
gd nutmeg – 1/2 tsp
Pepper powder – 1 tsp
Lime juice – 1 tsp
Finely chopped mint – 1 tablespoon
Finely chopped fresh coriander – 1 tablespoon
Fried onion – 1 tablespoon
Pinch of saffron
Stock – 750 ml.
Rice
Wash and soak the rice for half hour. Boil till 3/4 done. Strain and reserve.
Mutton
Heat the ghee in a degchi. Season with the whole garam masala, black cardamom, pepper corns and bay leaves. Fry for a minute till the spices change colour. Add the onion and fry till golden.
Add the mutton, salt and ginger – garlic paste. Stir well and cook covered for 10 minutes. Uncover and add chilli powder, coriander powder, curd, green chilli, mace, nutmeg, shahjeera, cardamom and pepper, stir frying after each addition.
Add the lime juice, mint, fresh coriander, fried onion and saffron mixed in 1 tablespoon Milk. Mix well and cook for a further 10 minutes on medium low heat, covered.
Add the stock, heated. Cover and cook till the mutton is done, approx.. 30 – 35 minutes. Take out the mutton and strain the stock, through a sieve, pressing well to extract maximum flavour.
To assemble
Take a heavy bottomed degchi. Make layers the following way : Line the degchi with 1/3 stock, then 1/3 rice. 1/2 of the mutton, slit green chilli, mint, fresh coriander, ginger julienne and fried onion.
Cover with 1/3 rice. 1/3 stock and te rest of the ingredients. Cover with the remaining rice and stock. Top with more mint, fresh coriander and ginger juliennes.
Finally, add the remaining stock, saffron – soaked in 1 tbsp. Milk and the melted ghee or butter.
Cover with lid, fixed with atta dough. Place a tawa underneath the degchi and put on dum for 30 minutes. If possible put some live coals on top also.
Break seal at the time of serving. Serve with a raita.
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