Cook on high.Īfter a few minutes, add the drained mutton pieces, combine well.Īdd the red chili powder, salt and let it cook for about 5 to 7 mins, till oil comes out on the sides. Now add the chopped mint and coriander leaves. Then add ginger garlic paste and saute well. Then add onion juliennes, slit green chilies, saute for a couple of minutes on high. In a wide pan, add the ghee, oil, after a couple of minutes, add all the whole spices. Once the pressure falls down, drain the water and save the water for later use. Take enough water, add a pinch of salt, turmeric, and pressure cook for 1 whistle and then simmer for 15 mins. Wash and cut the mutton pieces to bite-size. Wash and soak the rice for 20 to 30 mins. Since our styles are more of South Indian, I feel it's safe to say this belongs to a common South Indian Cuisine.įor other NonVeg Biryanis, you can try this Dum Biryani, Andhra Muslim Style Mutton Biryani, Hyderabad Chicken Biryani Well, this only goes to show that even after so many family recipes come up, we still have something not talked about!įor the record, this biryani is No Tomato Recipe, plus the fact that she used curds, I am not sure if this biryani is from any specific cuisine. When Amma said she was making her regular biryani, I didn't know I am yet to click step-by-step pictures for this biryani. I can only imagine how good, as the whole family is raving about that hotel's biryani all the time. Everything was exceptionally good, so good that Daddy said today's biryani was way better than Junior Kuppanna's too. And it held true to the dishes on the table. Check out other biryanis from the collectionĭaddy especially says she makes it even better when she has guests. I was so happy to know their appreciation makes us feel so good. She is very famous for her lip-smacking rasam and to hear that appreciation, I know I have gone a notch up on the scale. The moment of pride came in when Amma said I make good Rasam. ![]() My only contribution was making Pepper Cumin Rasam. We had guests and for lunch, Amma made Mutton Biryani, Mutton Gravy along Chicken Fry. I missed taking step by step pictures as I was busy with something else and Amma did everything on her own. This biryani is Amma's signature dish, which to my surprise I have not recorded on the blog. The aroma and the goodness of these biryanis come from using the famous Seeraga Samba Rice, popularly used in making biryanis in Tamil Nadu. ![]() Tamil Nadu is famous for the Dindigul Thalappakattu Biryani, Ambur Biryani. ![]() Seeraga Samba Mutton Biryani is a popular Mutton Biryani in the South, especially in Tamil Nadu.
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