Chettinad Milagu Biryani

Ingredients

• - mutton with pepper
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

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. 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. Fry birista: Slice 4 large shallots thinly. Deep fry until very dark golden. Drain. Reserve oil.
4. Parboil seeraga samba rice: Wash 2.5 cups seeraga samba rice. Soak 20 minutes. Boil in salted water 6 minutes. Drain.
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. Layer biryani: Spread cooked meat as base. Add half the birista.
7. Add rice: Add parboiled rice. Add remaining birista and 4 tbsp ghee.
8. Seal and dum: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 40 minutes.
9. Rest: Rest 10 minutes.
10. Serve: Open and mix from the bottom. Chettinad milagu biryani is boldly spiced with black pepper. Serve with brinjal chutney.