Dindigul Style Mutton Biryani

What is Biryani History and Origin?

Biryani is a rice dish cooked in a layered manner with meat and vegetables. It originated in Persia, but it was made popular by the Mughals, who ruled India for several centuries (1526 to 1857). the popularity of biryani spread throughout India after that time.

About Dindigul Mutton Biryani

Mutton Biryani is a traditional dish from the city of Dindigul in Tamil Nadu, India. The origin of the dish is believed to date back to the 16th century when the Nawab of Arcot, Nawab Mohammed Ali Khan Wallajah, visited the town and was served with a delicious dish of mutton biryani. The Nawab was so impressed with the dish that he ordered the cooks to prepare it for him whenever he visited the town.

This dish eventually became popular throughout the region and has since become a staple of the local cuisine. Today, Dindigul Mutton Biryani is a popular dish in many parts of India and across the world. It is usually served with a side of raita and is a favorite among Indian food lovers.

Preparation of Dindigul Mutton Biryani

Ingredients:

• 1 kg of mutton
• 1 cup of Basmati rice
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• 4-5 green chillies, slit
• 2 tablespoons ginger-garlic paste
• -1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 2 teaspoons of biryani masala
• 1/2 cup yogurt
• 2 tablespoons of chopped mint leaves
• 2 tablespoons of chopped coriander leaves
• 1 teaspoon of lime juice
• 1/4 cup of ghee
• 2 tablespoons of oil
• 2 bay leaves
• 2 cardamoms
• 2 cloves
• 1 cinnamon stick
• 1 teaspoon of cumin seeds
• Salt to taste
• 2 cups of water

Instructions:

1. Wash and soak the Basmati rice in water for 30 minutes.
2. Heat oil and ghee in a pressure cooker. Add bay leaves, cardamom, cloves, cinnamon stick and cumin seeds. Fry for a few seconds.
3. Add the sliced onions and fry till golden brown.
4. Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala and biryani masala. Fry for a few minutes.
5. Add the chopped tomatoes and fry for a few minutes.
6. Add the mutton pieces and fry for 5 minutes.
7. Add the yogurt, mint leaves, coriander leaves, lime juice and salt to taste. Mix well.
8. Add the soaked Basmati rice and 2 cups of water. Mix well.
9. Close the pressure cooker and cook for 3-4 whistles.
10. After the pressure releases, open the pressure cooker and fluff the biryani gently.
11. Serve the Dindigul Mutton Biryani hot with raita.

Health Benefits of Dindigul Mutton Biryani

1. High Protein Content: Dindigul mutton biryani contains a high amount of protein, which is important for muscle growth and repair. Protein also helps to regulate hormones, enzymes and other bodily functions.

2. Low-Fat: Dindigul mutton biryani is low in fat, making it a healthier option than other types of biryani. This makes it a great choice for those looking to lose weight or maintain a healthy weight.

3. Rich in Vitamins and Minerals: Dindigul mutton biryani is rich in vitamins and minerals, including iron, calcium, magnesium, phosphorus, potassium, zinc, and vitamins A, B, and C. These vitamins and minerals help to keep your body functioning properly.

4. Low-Calorie: Dindigul mutton biryani is low in calories, making it a great choice for those watching their weight.

5. Heart-Healthy: Dindigul mutton biryani is a great choice for heart health due to its low fat content and high protein content. The protein helps to lower cholesterol levels, which helps to reduce the risk of heart disease.