Vacha Mutton Biriyani

Basmathi rice, boiled – 1 kg

Mutton, boiled – ½ kg

Shallots, chopped – 50g

Tomato- 2nr

Mint leaves – a handful

Chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Ginger paste – 1tsp

Garlic paste – 2 tsp

Thick Curd – 3 tbsp

Salt to taste

To prepare Special Masala

Pepper corns –3tbsp

Cumin seeds – 1/4tsp

Fennel seeds – 1 tsp

Cardamom – 4nr

Kalpasi – 1 tsp

For tempering – Cinnamon, Cloves & Ghee – 4tbsp

Method of preparation:

1.     Dry fry the special masala ingredients and powder it finely.

2.     Do the tempering then add the shallots. Fry shallots till golden colour.

3.    Add the tomato, make the shallot and tomato to combine well. add ginger and garlic paste. Put the masala powders one by one now, stir continuously till oil ooze out from mixture.

4.     Add the mint leaves, salt and curd. Mix well. Add the special masala powder now. Combine it in gentle fire.

5.     Once the masala mixture get mild thick, add the boiled basmathi rice. Mix it well till masala coats in rice, put mint leaves on top and take it out from fire.

Mutton Biriyani

Vanaspathi – 100ml

Coconut oil – 100ml

Ghee- 150ml

Refined oil – 150ml

Seeraga Samba Rice – 1 kg

Coriander leaves – 50gms

Mint leaves – 50gms

Curd – 250ml

Cinnamon – 1g

Cloves – 1g

Cardamon – 1g

Bayleaves – 1g

Kalpasi- 1g

Mace – 1g

Staranise – 1g

Saunf- 1g

Small onions – 350gms

Onion, sliced – 1 kg

Tomato, diced- 1 ½ kg

Green chillies, slitted – 50g

Ginger and Garlic Paste – 150gms

Chilli Powder – 10g

Turmeric Powder – 4g

Coriander powder – 15g

Garam masala powder – 8g

Cinnamon Powder – 4g

Mutton – 2kg

             

  Method

 1. Heat the oil & ghee in a heavy bottomed vessel, splutter the whole garam masala. 

2. Add the small onion paste, fry it for sometime. Then add the onion and green chillies, fry till onion turns golden colour.

3. Add tomato, fry till it soft. Add the ginger and garlic paste now, mix all again.

4. Add the masala powder (except cinnamon powder) into the mixture. Stir continuously which merge and oil comes out on the top.

5. Add the mint and coriander leaves. Add the mutton pieces, salt and stir all around for another 2 minutes in slow fire.

6. Pour the curd with the mutton mixture. Add the cinnamon powder now and mix all well.

7. Add the water (1 part rice: 2 part water). Make it to roll boil.

8. Add the seeraga samba rice / basmathi rice in to the boiling water. Once the water evaporated, spread the banana leaves on top and close the vessel with tightly fitting lid.

9. Take it out from fire and put the live charcoal on the top of lid. Leave it for dum for 20minutes.

10. After that open the lid and mix the biriyani with spatula. Serve it as hot.

Deepavali Soru - A Special Biriyani Recipe

Colourful diwali season adorned your kitchen and dining table with variety of delicacies, but in this diwali I wanted to give you unusual touch up by giving a new recipe “Deepavali soru”

Enga erunthu pa entha mathiri recipe kondu varinga nu? (Where have you been taken such recipes?) Hahhah, sir / madam this is really prevailing one in southern part of Tamilnadu (Virudhunagar and Tirunelveli region). But in this place it is known as Sundaa Biriyani. I am delivering this recipe on the time of diwali, hence I named it as Deepavali Soru

It is a Biriyani version but slight change in preparation and taste too while reading recipe you would understand the difference from common. In sometimes after Sundaa Biriyani preparation, the rice shall be mixed gently with thick curd after that tossed in mild fire for a while. This makes the biriyani to be preserve for long time and identifies the difference from other biriyani style.

Deepavali Soru recipe

Seeraga Samba Rice – 500g

Small Onions – 100g

Tomato- 03 nrs

Boiled Mutton – 350g

Mint and Coriander leaves – 50g and 30g

Ginger – 1 piece

Garlic – 6 cloves

Green chillies – 4nrs

Redchilli powder – 3 tbsp

Turmeric powder – ½ tsp

Coconut Milk (thin) – ½ litre
Water - 1/2 litre

Salt – to taste

Coconut oil, dalda and refined oil– 25ml, 50ml and 50 ml

Ghee – 60 ml

Method

Make  Masala Powder  out of Cumin – 2g, Saunf – 1g, Cinnamom – 1g, Cloves – 2 nrs, cardamom – 3 nrs, Staranise - 1, Kalpasi – 1g and Mace- 1g, dry fry all and fine powder it in mixie.

Then make a fine paste – ginger and garlic paste, green chilli paste and small onion, tomato paste.

Pour oil, dalda and half of ghee in a heavy bottomed vessel. Now add cashewnuts and golden fry it.

Add ginger, garlic paste, fry it in mild fire. Then add finely pasted small onion and tomato paste. Fry it continuously till the raw flavour goes off and upto added onion and tomoto mashed well.

Now add turmeric powder, greenchilli paste and redchilli powder sauté all well. Let see now the rogan floats on top. It is a right time to add chopped mint and coriander leaves, mix well.

Then add boiled mutton pieces, mix it. Add little water and allow the mutton to cook in gravy for another two minutes.

After mutton boiled well in gravy, pour water now and add salt. Once the water roll boil add the thin coconut milk. Add rinsed seeraga sambha rice after the water starts boil. Allow the rice to cook.

Then the rice absorbs water, put it in dum for 20 minutes.

Once the dum opened pour the ghee slowly over rice and also drizzle the masala powder. Mix the rice gently and be careful the masala powder mix well. Now the delicious deepavali soru is ready to eat.

If you like you would add thick curd in biriyani and do as how i have said on top. 

Please don’t miss deepavali soru, hope you really enjoy the taste and mark your lovable comments.

Have a Happy Sundaa Biriyani Deepavali.