DINDUKKAL & AMBUR BIRYANI (Suvaiyo Suvai)

Dindukkal Biriyani

Wash 1/2 kg. of JEERAGA SAMBA rice and soak for 30mins.

Clean 1/2 kg. mutton pieces.

Finely slice 1/4kg. of onions

chop 1/4 kg. of tomatoes.

Heat 100gm. cooking oil ( can also use some ghee , about 50gm. in addition to the
oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu.

Add onions and saute till brown.

Add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes.

Add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top.

Then add water twice the amount of rice , add required salt and cook the mutton.

When the mutton is 3/4th done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani.

Then add little red [kesari] food color dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour.

Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd.


AMBUR BIRIYANI

BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different.

Method: Take 1 1/2 litres of water in a heavy pan.

Add half the spices [clove,cardamom etc.] and boil the water.

Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside.

Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins.

Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown.

Then add mutton and cook till oil floats on top.

Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat.

Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins.

Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].