Kongunadu Aattu Kari Biryani (Kongunadu Mutton Biryani)

Tried this Kongunadu biryani for the first time and it turned out pretty well! Recipe from www.sashirecipes.com.

Serves 2

Ingredients

• 1 1/2 cups basmati / jeera samba rice

To Marinate

• 500 grams mutton (Tender, male goat shoulder meat)
• 3 tbsp yogurt
• 1/4 tsp turmeric 
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chili powder

To Grind

• 1 cinnamon stick
• 2 cardamom
• 3 cloves
• 4 black pepper corns
• 1/2 tsp fennel seeds
• 1/2 tsp poppy seeds
• 1 inch ginger
• 8 large garlic cloves
• 2 green chili peppers
• 2 red chili peppers (dry)
• 1/2 onion
• 3 stalks coriander leaves
• 2 stalks mint leaves

To Pressure Cook

• 3 tsp oil
• 1 clove
• 1 inch cinnamon stick
• 1 tsp black stone flower (கல்பாசி)
• 3 bay leaves
• 1 star anise
• 3 tbsp coriander leaves
• 3 tbsp mint leaves
• 1 medium onion, slit lengthwise
• 2 tomotoes, diced
• 4 green chili peppers
• 5 cashew
• 1 cup water
• 1 cup coconut milk
• salt to taste
• 1 tsp rose water

Preparation

• Clean mutton and marinate for an hour. 
• Soak basmati rice for about 10 minutes.
• Heat oil in cooker, add spices and onion. Saute till golden brown. Add ground paste and saute till raw smell goes. Add tomatoes, green chili peppers, mutton, salt, coriander and mint leaves and pressure cook for 1 whistle. 
• After pressure is released, add water and bring to boil. Add rice and taste for salt. Add rose water and cashews and pressure cook again for 2 whistles.
• Serve hot with raitha