Mutton & Curry Leaves Biryani | How to make Mutton & Curry Leaves Biryani

2 reviews
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By Preeti Tamilarasan
Created on 18th Jan 2016
  • Mutton & Curry Leaves Biryani, How to make Mutton & Curry Leaves Biryani
Mutton & Curry Leaves Biryaniby Preeti Tamilarasan
  • Mutton & Curry Leaves Biryani | How to make Mutton & Curry Leaves Biryani (55 likes)

  • 2 reviews
    Rate It!
  • By Preeti Tamilarasan
    Created on 18th Jan 2016

About Mutton & Curry Leaves Biryani

Mutton & Curry Leaves Biryani is a South Indian style special biryani recipe. It doesn’t contain garam masala or biryani masala. This biryani is loaded with the flavors of curry leaves and my special kongu style coriander powder.

  • Prep Time10mins
  • Cook Time45mins
  • Serves2People

Video for key ingredients

  • How to make Coconut Milk

Mutton & Curry Leaves Biryani

Ingredients to make Mutton & Curry Leaves Biryani

  • 250 gms mutton / lamb meat
  • 1 and 1/2 seeraga samba rice (or) basmati rice - soaked in water for 20 mins
  • 1/2 tbsp ginger-garlic paste
  • 2 cup coconut milk
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 4 tsp kongu style coriander powder
  • 1/2 cup mint leaves
  • 1/2 cup chopped coriander leaves
  • 2 tbsp curd / yogurt
  • 20-30 curry leaves
  • 3 dry red chilies
  • 2 green chilies
  • 1 medium sized onion - chopped
  • Juice from 1 lemon
  • Salt to taste
  • 4 tbsp groundnut oil

How to make Mutton & Curry Leaves Biryani

  1. Marinate the mutton with turmeric powder and keep aside. Heat 1 tbsp oil in a pan or kadai. Add broken red chilies and curry leaves. Stir well. Add chopped onions and green chilies. Cook for few mins and remove from the heat. Allow it to cool, then blend these ingredients together.
  2. Heat 3 tbsp oil in a pressure cooker. Add marinated mutton and cook for a minute on low flame. Add mint and coriander leaves and stir well. Add ginger-garlic paste and stir well, then add the ground paste and mix everything well. Add curd and 2 tsp coriander powder.
  3. Pressure cook for 10 whistles on a low-medium flame. Remove from the heat and allow to cool. Place it again on the stove and add coconut milk. Now, adjust the quantity of water. (For the seeraga samba or basmati rice, the proportion is 2:1)
  4. Let it boil. Now, add rice, lemon juice and salt to taste. Mix everything well together and cook it covered with a plate for 8 mins on a low-medium flame.
  5. Now, place this cooker on top of a iron tava. Let it cook on dum for another 20 mins on a low flame.
  6. Serve hot for best taste.

Reviews for Mutton & Curry Leaves Biryani (2)

Tensy Bedia year ago
Biryani is one of my favourite dishes - this looks good.
Reply

Sheeba Bedia year ago
Wow, looks simply amazing dear!
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