| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
For the Masala:
- green chillies (We recommend 5 but choose as per your spice tolerance.)
- 2 Cinnamon Sticks (2 inches preferably)
- 3 pieces of Elaichi
- 3 cloves
- A pinch of nutmeg
- A piece of mace Jaadhi Pathiri
- A piece of ginger (2 inches preferably)
- 12 cloves of garlic
- 1 Large onion (roughly chopped)
Main Ingredients:
- 500 grams of our Goat Biryani Cut
- 2 cups of Seeraga Samba Rice
Other Ingredients:
- 2 tbsp of ghee
- 3 tbsp of oil
- ½ tsp of Red Chili Powder
- ½ cup of Curd
- 1½ tsp of salt
- A handful of mint leaves (chopped)
- A handful of Coriander Leaves (chopped)
- ½ of lime (juice)
Ingredients
For the Masala:
Main Ingredients:
Other Ingredients:
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Instructions
Prep:
- The first step is to wash and soak the Seeraga Samba Rice for at least half an hour before cooking.
- For the masala, grind all the ingredients in the list with half a cup of water. Your fine Thalappakatti Biryani Masala paste is ready. Set it aside.
Cooking:
- Heat the oil and ghee in a pressure cooker or a thick-bottomed vessel.
- Add the masala paste and let it cook till it is reduced to a thick paste.
- Add our Licious Goat Biryani Cut Meat as well.
- Next comes the plain curd and red chilli powder. The aroma coming from this must leave you water in your mouth at this point.
- Add two cups of water and salt to the vessel or cooker.
- Mix it well, reduce the flame to medium and let the meat cook in the masala for a good 20 minutes. Leave it on for another 5-10 minutes if you are not using a pressure cooker.
- Once you turn off the flame, remove only the cooked meat from the masala and roughly measure how much of the flavourful liquid you're left with, it should be around 1 and a half cups.
- Add another 2 and a half cups of water to it, considering that we need twice the quantity of water to that of rice.
- Add the freshly chopped mint and coriander leaves, and the cooked mutton and let it boil well.
- Now, add the soaked rice to the vessel or the cooker. Give it a good mix. Cover the lid and let it cook down for another ten minutes.
- Once you take the pot off the flame ten to fifteen minutes later, keep the lid on and let the biryani rest and settle before it is absolutely devoured.
Recipe Notes
The last part is really important, let the resting time do its magic. Be patient, because once the lid is off and the biryani is ready to serve, the pot will empty out before you know it! Order our Fresh Goat Biryani Cut Now! It's a choice you won't regret.