Jabbar Bhai's Dindigul Chicken Biryani

Ingredients: 

Rice 1 kg Jeera Samba - soaked after washing thrice

Chicken 1 kg (preferably with skin)

Grind these below to powder

12 - cloves

3 - star anise

3" cinnamon

20 cashew

3 bay leaves

1/4 tbsp mace

12 cardamom

1 tbsp stone flower - about 5 grams

Grind these below to paste and set aside

30 Sambar onions

7 green chilles

100gms Ginger 

100gms Garlic

Rinse the jar with 1/4 liter water and set aside

Procedure:

Heat the Biryani Deksa

Add 200 ml oil

Add 5tbsp Ghee

Add Green Chilli, G&G, Onion paste and fry for 2 mins on medium flame

Add the spice powder prepared above

Fry well till all the raw smell goes.

Add the rinsed water from above and cook well for 3-5 mins till oil separates.

Add the below and fry for 2 mins:

1 tbsp Chilli Poder

1 tbsp Jeera Pd

2 tbsp Dhaniya Pd

Add chicken pieces and and mix well for 3 mins on low flame.

Add 1/4 liter water and cook till the oil separates.

Add the below:

150 ml Yogurt

2 tbsp Salt

1 lemon juice

1 cup cilantro

1 cup mint

Add 1/2 liter water, mix well and cook in high flame for 10 mins, lower the flame and cook for 10 more mins.

Add 1/4 liter water (total 1 and 1/4 liter), bring to boil and add soaked rice.

Check for salt and adjust.

Cook till water and rice comes to same level.

At this stage, put for dhum - lower the flame, close the lid and simmer for 10 -12 minutes.

Drizzle 2-3 tbsp ghee and sprinkle some cilantro and mint.

Jabbar Bhai's Dindigul Mutton Biryani

Ingredients :

Mutton (small pieces) 1 kg

Rice(Jeera Samba) 1 kg

Ghee 6 tbsp

Sambar Onions 200g

Green chilli 5

Tomato 200g

Oil 100g

Curd 150ml

Coriander powder 1 tbsp

Salt 1.5 tbsp

Red chilli 1 tbsp

Turmeric 1/2 tbsp

Cumin powder 1/2 tbsp

Ginger Garlic paste 100 g

Coriander & Mint leaves 1/4 bunch each

Water 1.5 ltr 

Lemon 1

For Masala :

Cashew 20

Black stone flower small piece

Bay leaves 2

kapok buds(Marathi Moggu) 3

Clove 6

Cardamom 6

Cinnamon 4

Star Anise 1

Mace small piece

Method:

1. Heat a pan and dry fry all ingredients under Masala. Cool and grind to powder.
2. In another jar, grind onions, green chillies.
3. Grind tomatoes separately.

1. Heat 3 tbsp Ghee, 100gms oil in a a thick bottom biryani dish.
2. Add ground onion & green chilli paste till raw smell goes. (2-3 mins)
3. Add G&G paste and fry more.
4. Add the ground masala powder.
5. Add tomato paste and cook for 2 minutes.
6. Add curd and mix well.
7. Add Coriander powder, Salt, Red chilli d, turmeric and jeera powder. Cook for 2 mins.
8. Add Coriander & Mint leaves and mix well.
9. Add mutton and fry till the masala combines with the mutton (2-3 mins)
10. Add water and mix well and close and bring to boil. Cook for almost 45 minutes till the mutton is soft. Keep stirring once in a while.
11. Now wash the rice twice and soak it in water till the mutton is done. 
12. Strain and Add soaked rice to the mutton gravy. Mix gently and Check for salt and adjust.
13. Add a small lemon juice.
14. Keep cooking in high and stirring till rice and masala comes to same level.
15. At this stage, Add 2 tbsp ghee, close with the lid and lower the flame and cook for 15 minutes.
16. Fluff the rice and drizzle 1 tbsp ghee.

 www.jabbarbhairecipes.com