Muniyandi Biryani (Traditional Fare)

 How this name came about, I don’t know. It’s like a pulao, does not go through the prude interpretation of the biryani process, which is more elaborate, delicate & subject to various interpretations across South Asia to the Arab world.

INGREDIENTS:

Mutton: 500 g

Rice: 2 cups preferably small grain rice

Onions: 3 sliced

Shallots: 100 g 

Garlic: 2 tsps

Ginger: 2 tsps

Green chilli: 5

Coriander leaves: 2 tbsps

Mint leaves: 2 tbsps

Turmeric powder: 1/2tsp

Red chilli powder: 1/2tsp

Curd: 2 tbsps or 2 tomatoes chopped

Oil: 2 tbsps

Ghee: 1 tbsp

Cinnamon stick: 1”piece

Cardamom: 2

Cloves: 3

Fennel: 1 tsp

Lime juice: 1 tsp

Salt to taste

METHOD:

Heat oil in a pressure cooker, add shallots & sliced onions. Fry it brown.

Grind ginger, garlic, green chilli, coriander & mint (keep a little aside to make DALCHA). Add the rest to fried onions.

Sauté till oil clears. Now, add turmeric powder, chilli powder, mutton & curd or tomatoes.

Cover cooker & pressure cook for 10 minutes.

In another vessel, heat ghee, splutter whole spices & add washed & drained rice.

Fry till you hear crackling sound of rice.

Add the cooked mutton pieces & measure out 4 cups of mutton stock (if there isn’t enough in cooker, add hot water to make up 4 cups).

Pour lime juice, adjust salt & stir well & cook till rice is done.

Serve with raita & dalcha (recipe follows).