Nellai 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 garam masala and salt. Marinate overnight.

2. 2

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

3. 3

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

4. 4

   Make Nellai-style masala: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red chillies, 1 tsp fennel seeds and 5 garlic cloves to a smooth paste.

5. 5

   Cook meat masala: In a heavy pot heat reserved oil. Add marinated meat and the coconut masala. Cook on high heat 12-15 minutes.

6. 6

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

7. 7

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

8. 8

   Add saffron milk: Drizzle saffron milk over the rice.

9. 9

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

10. 10

    Serve: Rest 10 minutes. Open and mix from the bottom. Nellai (Tirunelveli) biryani uses a coconut masala paste that gives it a distinct flavour. Serve with brinjal chutney and onion raita.