Dindigul Mutton biryani _ Chicken 65 _ Non Veg Lunch Combo Recipes

Hello everyone .

Welcome to home cooking with me Subramanian Biryani .

Now , this is one of my favorite lunch menu .

And uh today I'm gonna show you a very special biryani which is mutton Biryani and also a nice starter to go with it .

This is chicken 65 .

This is a very typical South Indian style mutton biryani .

So let's get started and check it out .

First , I'm gonna pressure cook the mutton .

I have 1 kg of mutton with bone , add 1.5 cups of water , pressure cook on medium flame for about 4 to 5 whistles for the masala powder .

I've taken a series of ingredients here , two tablespoons , whole coriander seeds , 10 cashews , one tablespoon , cumin seeds , 1.5 tablespoons , stone flour , otherwise known as parsi six cardamom , one tablespoon peppercorns , two bay leaves , two star , a piece of cinnamon , two small pieces of maize , about 10 cloves , two small pieces of nutmeg and one tablespoon fennel seeds , add all the ingredients for the masala powder into the mixer jar and dry it to a nice fine powder for the masala face .

So I've taken about 15 shallots .

Now , this variety is a little bigger than the usual .

So if you have smaller ones , then you can use about 20 shallots .

Next , add five green chilies , five large cloves of garlic and a piece of ginger to make the dial Biyani .

I've taken a nice large cooking pot to the pot .

Add three tablespoons of oil to this .

Add two tablespoons of ge next at the ground masala paste , which is the onion ginger garlic and green chili .

Cook the masala till it's nice and brown .

The masala paste has drowned beautifully .

The raw smell is gone .

I'm gonna add 3 to 4 tablespoons of the ground masala powder to this .

I'm gonna add half teaspoon of turmeric powder .

One tablespoon red chili powder , two teaspoons of rock salt .

So for this recipe , I'm using rock salt , but you can also use table salt .

You can adjust the salt according to your taste .

Keep the flame on low and mix the spice powders because you don't want to get it burnt .

Add the cooked mutton pieces .

Next time we'll add the juice of one lemon and 200 g of curd .

Next , add a handful of mint leaves and a handful of coriander leaves .

I'm gonna add all the mutton stock because all the flavors in the mutton stock , close the pot , keep the flame on medium and cook for about 25 minutes for the Mutton Biryani .

I'm using the Jirga Samba rice variety .

I'm using two cups of the ruga samba rice , unlike the smooth rice , which is a long grain rice .

The jirga samba rice is a small grain rice .

You can see and as you can see , the rice is very small .

And since it resembles the jira gum , which is a jira or the cumin seeds in th it's called the Jirga Samba rice wash and soak the rice for about 20 minutes .

The mutton is cooked beautifully .

It's nice and tender at the soft price .

Next , I'm going to add two cups of hot water , cook the rice on medium flame for about 10 minutes .

The rice is half cooked place the tower on the store .

Once it's hot place , the Biryani pot onto the tower , you add a teaspoon of game .

Some chopped coriander leaves , a few mint leaves cover the biryani with the banana leaf , cover the pot with boiled paper , place the lid , keep the flame on low and leave the Biryani on them for about 20 minutes .

Now , the first step is the marination .

I have 300 g of boneless chicken that I've cut up into small pieces for this recipe .

Add two teaspoons of ginger garlic paste , water , teaspoon turmeric powder , two teaspoons of salt , one tablespoon chili powder , one teaspoon coriander powder , one teaspoon cumin powder , half teaspoon pepper , half teaspoon masala , mix everything together , make sure all the chicken pieces are coated with the masala .

Now I'm going to add the beaten egg to this .

Add one tablespoon rice flour , two tablespoons of corn , flour , just a pinch of food coloring .

This is optional .

If you don't want , you don't have to add this , mix all the ingredients well into the chicken .

So now I've marinated the chicken .

The key to this recipe is the marination , which is a minimum of 30 minutes .

You can leave it even for about an hour .

Take a deep cut eye , pour enough oil once the oil is heated , add the chicken pieces one by one deep fry it till you get a nice golden brown color .

Keep the flame on medium throughout .

So now we've deep fried the chicken pieces .

The chicken 65 is actually ready .

Take a pan , add a little oil , add a teaspoon of chopped garlic .

A few ginger Julian , a few green chilies , slipped a few curry leaves .

So I'm gonna add the fried chicken just quickly toss it , turn off the stove and serve it hot .

How about that ?

That makes for a perfect lunch combo .

Now , Biryani can be enjoyed with some nice or with some nice bridal gravy or any gravy by the side and you can enjoy this chicken 65 as a perfect starter .

So do try these recipes .

Enjoy and let me know how it turned out for you guys .