Madhampatty Special Mutton Dum Biriyani | Madhampatty’s Recipe | Madhampatty Rangaraj

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To cook Madhampatty Mutton biryani at home

Ingredients:
Oil-200ml
Ghee-100gm
Bay leaf-3
Blackstone flower (kalpaasi)-2 tablespoon
Cardamom-10
Cinnamon-4
Clove-10
Green Chillies-6-10(based on your spice preference)
Mace-2
Curry leaves-1 spring(optional)
Mint leaves- 1 handful
Curd-250g
Big Onion-3 sliced
Star anise-2
Apple Tomato-3(finely chopped)
Briyani powder-15g
Coriander powder-15g
Chilli powder-10g-15g(based on your spice preference)
Ginger garlic paste-250g
Mutton(in bone-briyani cut)-1kg
Lemon juice -1/2
Seeraga samba rice-1kg
Salt-As required
Coriander leaf-finely chopped

Instructions:
Wash and soak the seeraga samba rice in water for half an hour.Sauté the mutton in a pressure cooker. Once the mutton starts to shrivel, add salt, turmeric powder, and 4 cups of water to the mutton and pressure cook for 6 whistles.

Take a heavy bottom pot, keep it on medium heat, and add oil and ghee to it. Once it is heated, add bay leaves, blackstone flower(kalpaasi), cardamom, cinnamon stick, cloves, mace, star anise, and curry leaves and sauté them.
Now add the green chilies and onion and sauté them until the onion gets caramelized. Add ginger-garlic paste and sauté them until the raw smell goes away.
Now add briyani masala, chili powder, and coriander powder to it and sauté them for 3–4 minutes. Add tomatoes and mint leaves and cook them until they get mushy. Keep the flame low and add curd to the Briyani pot. Now measure the mutton stock water and keep it separately. 

For 1 cup of rice, we need to add 2 cups of water. Here we have taken 1 kg of rice, and for that we have to take 2 liters of water (we have ¾ of stock water plus 1¼ liter of water). Now add this to the pot, taste, and adjust the salt as per taste. Once the water starts to boil, add the soaked rice to it and mix. Cover and cook for 4-5 minutes, or cook until the rice reaches 70%. Then keep the pot in dhum until the rice gets cooked for another 30%. Release the dhum and finally add lemonjuice, ghee, and finely chopped coriander.

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