Name: Mutton & Curry Leaves Biryani Recipe
Total time: 55 min
Yield: 2
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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.

How to make Mutton & Curry Leaves Biryani Recipe

Preeti Tamilarasan

Crawler

Indian

<p>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.</p>

Non Vegetarian

mutton / lamb meat

1/2 seeraga samba rice basmati rice soaked in water for 20 mins

ginger garlic paste

coconut milk

turmeric powder

black pepper powder

kongu style coriander powder

Mint leaves

chopped coriander leaves

curd / yogurt

curry leaves

dry red chilies

green chilies

medium sized onion chopped

Juice from lemon

Salt

groundnut oil

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.  

step 1

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.  

step 2

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)

step 3

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.  

step 4

Now,  place this cooker on top of a iron tava.  let it cook on dum for another 20 mins on a low flame.  

step 5

step 6

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