Dindigul Mutton biryani Chicken 65 Non Veg Lunch Combo Recipes

Dindigul Mutton Biryani
Ingredients
Mutton - 1 Kg
Water - 1 1/2 Cups
Oil - 3 Tbsp
Ghee - 2 Tbsp
Turmeric Powder - 1/2 Tsp
Chili Powder - 1 Tbsp
Rock Salt - 2 Tsp
Juice Of 1 Lemon
Curd - 200 Gms
Mint Leaves
Coriander Leaves
Seeraga Samba Rice - 2 Cups
Banana Leaf

To Make Masala Powder
Coriander Seeds - 2 Tbsp
Cashew Nut - 10 Nos
Cumin Seeds - 1 Tbsp
Stone Flower / Kalpasi - 1 1/2 Tbsp
Cardamom Pod - 6 Nos
Pepper - 1 Tbsp
Bay Leaf - 2 Nos
Star Anise - 2 Nos
Cinnamon
Mace
Clove - 10 Nos
Nutmeg
Fennel Seeds - 1 Tbsp

To Make Masala Paste
Shallots - 15 Nos
Green Chili - 5 Nos
Garlic - 5 Cloves
Ginger

Method
Pressure cook the mutton for about 4-5 whistles on medium flame and keep it aside
Grind the ingredients for the spice powder and keep it aside
Grind the ingredients for the masala paste and keep it aside
Soak the rice for about 20 mins
Heat a pot with some oil, add the masala paste and cook it well
Add the ground spice powder, chili powder, turmeric powder, salt and saute well
Add the cooked mutton pieces with the water and add curd, lemon juice, mint and coriander leaves and mix well
Cook the mutton till turns to a masala for about 20-25 mins
Add enough water to cook the rice (1:2, 1 part rice to 2 parts water)
Add the soaked rice and mix well
Finally add ghee, mint and coriander leaves and cover the pot with banana leaves
Close and cook the pot for about 30 mins on low flame.
Serve the Dindigul Mutton Biriyani with some raita.



Chicken 65
Ingredients

Boneless Chicken - 300 gms
Ginger garlic paste - 2 Tsp
Turmeric powder - 1/4 Tsp
Salt to taste
Chili powder - 1 Tbsp
Coriander powder - 1 Tsp
Cumin powder - 1 Tsp
Pepper powder - 1/2 Tsp
Garam Masala - 1/2 Tsp
Egg - 1 no.
Rice flour - 1 Tbsp
Corn flour - 2 Tbsp
A pinch of Food color (optional)
Oil
Chopped Garlic
Ginger
Green chili - 5 nos
Curry leaves