dindigul biriyani

Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top. Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].