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Kongunadu White Mutton Biryani Recipe:-
150g Shallots,
70g Garlic cloves,
50g Ginger,
8 Green chilli,
1 tsp Fennel Seeds,
3 cardamom pods,
1.5 inch cinnamon,
5 cloves,
Water.
Grind well


To make Kongunadu Biryani

1 kg Basmati Biryani Rice (or) Seeraga Samba rice
1.5 kg Mutton
200ml Curd
100 ml ghee
100 ml Oil,
2 Bay leaf,
1.5 inch cinnamon.
1 Star anise.
3 Cardamom pods.
2 pieces Stone flower,
2 Marathi moggu,
1 Mace,
5 Cloves
200g Onion Chopped
green chilli - 2 nos
1 hand full mint leaves (chopped)
1 hand full coriander leaves (Chopped)
1400ml water
Juice of 1 lemon..
2 tsp Salt...

a). Cover the cooker with a lid and cook for 6 whistles on a medium flame.
b). After 6 whistles, turn off the stove and let the pressure release. So open the lid after 5 mins.
c). Turn on the flame again, add the soaked rice, lemon juice and mix gently.
d). Let it cook for 2-3 mins on medium flame.
e). Cover the cooked with a lid and cook the biryani for 5 mins on low flame.
f). Turn off the stove and let it rest in dum for 10 mins.
g). That's it, Kongunadu White Biryani is ready to be served hot with salan/raitha by the side.

Thank u..


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