Chettinad Milagu Biryani

Method

1. 1

   Marinate mutton or chicken: Cut 750g meat into pieces. Mix with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp Chettinad biryani masala and salt. Marinate overnight.

2. 2

   Make Chettinad biryani masala: Dry roast and grind 1 tbsp coriander seeds, 2 tsp black peppercorns, 1 tsp fennel seeds, 3 dried red chillies, 2 cloves, 2 cardamoms and a small piece of kalpasi to a fine powder.

3. 3

   Fry birista: Slice 4 large shallots thinly. Deep fry until very dark golden. Drain. Reserve oil.

4. 4

   Parboil seeraga samba rice: Wash 2.5 cups seeraga samba rice. Soak 20 minutes. Boil in salted water 6 minutes. Drain.

5. 5

   Cook meat: In a heavy pot heat reserved oil. Add marinated meat. Cook on high heat 12-15 minutes. Add Chettinad masala powder during cooking.

6. 6

   Layer biryani: Spread cooked meat as base. Add half the birista.

7. 7

   Add rice: Add parboiled rice. Add remaining birista and 4 tbsp ghee.

8. 8

   Seal and dum: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 40 minutes.

9. 9

   Rest: Rest 10 minutes.

10. 10

    Serve: Open and mix from the bottom. Chettinad milagu biryani is boldly spiced with black pepper. Serve with brinjal chutney.