How to make Chettinad Mutton Biryani
Par boil rice with four cups of water and keep aside. Ideally you should spread it on a plate so that the grains do not stick. Pressure cook the mutton with some salt and water till it is almost done. Drain away the water and keep the mutton aside.
In a deep bottomed pan, add the ghee and allow it to heat. Now add the cinnamon, cardamom, clove, green chilies and curry leaves and cook on low flame till the spices become fragrant. Now add the onion and cook till it is translucent.
Add the ginger-garlic paste, turmeric, salt, tomatoes, coriander and fennel powder and cook on low flame for 10 minutes. Keep stirring continuously so that the spices are cooked well.
Now, stir in the tamarind extract, red chili powder and yoghurt and cook till the oil starts separating from the mixture. When you add curd, it is important to keep the flame low or else it will curdle.
Remove the spice mixture from fire and allow it to cool. Grind to a fine paste. Now put back the spice paste in the pan. Mix in the mutton pieces and cook on low flame till the spices were almost dried up and the meat is thoroughly cooked.
Now add the par boiled rice to the mutton. Add half a cup milk and cook covered on low flame till the moisture is absorbed and rice is cooked. Add chopped mint leaves and garnishing as per your choice. Serve hot with raita (this biryani tastes amazing with Burrani Raita) and salad.