Mutton Biriyani/Biriyani/Biriyani with Coconut Milk/Trichy style biriyani/Tamilnadu style Biriyani/South Style Biriyani
We were pampered with nice food and sleep during the weekends. Biriyani took center stage on most occasions. It was either Mutton, Chicken or Vegetable Biriyani served with Salna & Thayir Pachadi.
For me, my mother’s biriyani recipe is still the best. What makes this recipe different is the addition of coconut milk and rice is cooked along with the masala which enhances the flavor and the Biriyani remains moist.
This recipe is the most requested on Cilantro.Try it on your weekend for a hearty and gratifying meal and it will not disappoint you.
- 2 cups Basmati Rice
- ½ kg Mutton/goat approx 1lb
- 1 cup finely sliced onions
- 2 teaspoon ginger garlic paste
- 6 to 7 green chillies
- 2 cups diced tomatoes ( I used Roma tomatoes )
- 1½ cups coconut milk
- 2-1 inch piece cinnamon
- 4 to 5 cloves
- 4 Cardamom
- 2 to 3 bay leaves
- ½ cup packed finely chopped cilantro
- ½ cup packed finely chopped mint/pudina
- ½ teaspoon chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon salt
- 4 tablespoon oil
- 2 tablespoon ghee/clarified butter.
- Clean and wash the mutton and marinate for half an hour with turmeric, 1/2 teaspoon salt and chilli powder.
- Wash and soak the rice for half an hour.
- Grind the green chillies with the half of the tomatoes and set aside.
- Grind half of the pudina/mint and cilantro and set aside.
- In a heavy bottomed vessel or a pressure cooker, heat the oil and ghee and add the cinnamon, cloves, cardamom and bay leaves. When they pop, add the onions and saute until they turn golden brown.
- To this add the ginger garlic paste and saute well for another minute.
- Add the ground chillies and saute until the raw smell goes.
- Now add the remaining tomatoes and saute well for few minutes.
- Then add the pudina cilantro paste and saute well for few minutes, add remaining pudina/mint and cilantro and mix well to the masala.
- To this add the mutton pieces and mix well. Close the lid and pressure cook for 4 whistles or until mutton is cooked.
- When the pressure releases open the lid and add 1½ cups coconut milk and 1½ cups of water and 2teaspoon salt. When it starts to boil, add the rice and simmer for about 20 minutes.
Serve with pachadi and salna.
TIPS: I used fresh mutton, if frozen it may take few more time to cook. I have used the homemade ginger garlic paste, if it is store bought then I would add 1/2 teaspoon more. ( homemade tends to be strong in flavor, check before using ginger garlic paste).
Fresh coconut milk is used in this recipe, 4 tablespoon coconut milk powder mixed with 1/2 cup warm water can be used instead. I usually add 1: 1.5 cups when using Basmati rice ( 1 part rice & 1.5 parts water) , for Sona masuri rice add 1:2.
To prepare coconut milk ~ In a blender put 1 cup grated coconut, add warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk. The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.
- ½ cup Thuvaram paruppu/tuar dhal
- 6to8 pieces mutton bones
- ¼ cup sliced tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon chilli powder
- ¼ cup sliced shallots or onions
- 4 pieces drumstick
- one brinjal cut lengthwise into 4
- 2 pieces raw mango or tamarind extract
- 2 tablespoon grated coconut
- 1 inch piece cinnamon
- 2 to 3 cloves
- 2 green chillies
- few curry leaves
- Pressure cook the paruppu/dhal with the mutton pieces, tomatoes, chilli and coriander powder.
- Grind the coconut to a fine paste
- In a kadai/pan add a tablespoon oil and saute the onions until light brown, then add curry leaves and green chillies and then drumstick and brinjals, saute for few minutes. Add half a cup of water and cook until 3/4 th done. Finally add the mangoes and cook until done.
- To this add the cooked mutton and ground coconut paste and bring to a boil. simmer for 5 minutes or let it thicken to the consistency shown.
- Heat up a teaspoon of oil in another kadai, add the cinnamon and cloves and when they pop, add to the gravy.Finally garnish with cilantro and serve with Biriyani.
Slice 1/2 cup onions lengthwise and mix salt and leave it on for about 5 minutes. Then wash well with water and strain the water out. to this add required yogurt/curd and serve with Biriyani.