Mutton Biriyani & Salna~ Trichy Style

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Mutton Biriyani

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.

Ingredients:
  1. 2 cups Basmati Rice
  2. ½ kg Mutton/goat approx 1lb
  3. 1 cup finely sliced onions
  4. 2 teaspoon ginger garlic paste
  5. 6 to 7 green chillies
  6. cups diced tomatoes ( I used Roma tomatoes )
  7. 1½ cups coconut milk
  8. 2-1 inch piece cinnamon
  9. 4 to 5 cloves
  10. 4 Cardamom
  11. 2 to 3 bay leaves
  12. ½ cup packed finely chopped cilantro
  13. ½ cup packed finely chopped mint/pudina
  14. ½ teaspoon chilli powder
  15. 1 teaspoon turmeric powder
  16. 2 teaspoon salt
  17. 4 tablespoon oil
  18. 2 tablespoon ghee/clarified butter.  
Procedure:
  1. Clean and wash the mutton and marinate for half an hour with turmeric, 1/2 teaspoon salt and chilli powder.
  2. Wash and soak the rice for half an hour.
  3. Grind the green chillies with the half of the tomatoes and set aside.
  4. Grind half of the pudina/mint and cilantro and set aside.
  5. 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.
  6. To this add the ginger garlic paste and saute well for another minute.
  7. Add the ground chillies and saute until the raw smell goes.
  8. Now add the remaining tomatoes and saute well for few minutes.
  9. Then add the pudina cilantro paste and saute well for few minutes,  add remaining pudina/mint and cilantro and mix well to the masala.
  10. To this add the mutton pieces  and mix well.  Close the lid and pressure cook for 4 whistles or until mutton is cooked.
  11. 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.

Salna Recipe: 
Ingredients: 
  1. ½ cup Thuvaram paruppu/tuar dhal
  2. 6to8  pieces mutton bones 
  3. ¼ cup sliced tomatoes
  4. 1 teaspoon coriander powder
  5. ½ teaspoon chilli powder
  6. ¼ cup sliced shallots or onions 
  7. 4 pieces drumstick
  8. one brinjal cut lengthwise into 4
  9. 2 pieces raw mango or tamarind extract
  10. 2 tablespoon grated coconut
  11. 1 inch piece cinnamon
  12. 2 to 3 cloves
  13. 2 green chillies
  14. few curry leaves
Procedure:
  1. Pressure cook the paruppu/dhal with the mutton pieces, tomatoes, chilli and coriander powder.
  2. Grind the coconut to a fine paste
  3. 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. 
  4. 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.
  5. 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. 
Salna

For Pachadi:
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.
 

    
Pachadi

27 comments:

  1. Wow irresistible briyani,salna..Really inviting..

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  2. omg Its mouthwatering here,It's very long back i had this...Perfect.

    U captured it nicely...Salna dhool

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  3. love the Biriyani and salna recipe. we call it Thalcha in our native..We have photographed the rice well, thats one thing I can never get right :)

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  4. sorry for the typo in the comment its 'you ' instead of 'we' ..:)

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  5. Perfect meal am drooling here :)

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  6. being vegetarian, i could'nt stop at looking at the biryani and the recipe. will definetly try out with veggie's.

    Congrads on .com Cilantro! Wish you and Cilantro Many More Successess!

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  7. Thank you Lavi,
    You could definitely try this recipe with vegetables, I have made vegetable biriyani with the same recipe and it turns out well.

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  8. That plate of food is killing me! I've been away from home and have had to eat so much processed food and I'm dying! This looks amazing!

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  9. Plate of heaven... looks so good. nice recipes... YUM!

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  10. Absolutely delicious and so very tempting. I am ready to go home and make some.

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  11. Looks very tempting and nice combo with salna...

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  12. The use of coconut milk in the biryani is very different for me. I guess the flavors are going to be lovely . What I am esp. loving here is the Salna. In this weather, it makes me want to have a bowlful of this soupy stuff.

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  13. Mutton Biryani looks yum! Bookmarked! Will let you know when I try this out!

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  14. Picture looks tempting!

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  15. hey ..I'm from trichy I just lov my city .This pic reminds me of spl occasions , many memories at my home .U r making me remember those ..Gonna try this tomorow itself..Thank u

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  16. hi photo itself looks yummy,,r u from trichy.iam from trichy......

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  17. hi..the biryani looks very interesting..thou' of preparing it wid salna..but jus noticed in the preparation you had not mentioned when to add the pressure cooked mutton...or am i missing it..can you pls clarify :)

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  18. Hi Maheswari,
    I have mentioned in step(11) that rice is added to the cooked mutton along with coconut milk. Let me know if I am wrong. Hope this clarifies. Thank you for your comment and let me know how it turns out.

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  19. hey..my question was about the salna preparation. (when to add cooked mutton). I did prepare both and it turned out really good. We liked it :)

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  20. Maheswari,
    You are right, I missed it and made a correction. I am sorry! Thanks for the mention.

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  21. Thank you so much

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  22. Living in Trichy for the past almost 2 decades it's high time I tried this! :)

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  23. I really want to try this recipe, but I can't seem to find the spices for this. Where do you usually buy?

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  24. I get the spices at Indian Grocery stores. All the spices that I have mentioned in the recipe is available at the Indian stores.

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