Mutton Biriyani – Vellore Style
- 27
- April
- 2008
Vellore Mutton Biriyani:
Vellore Jodhi Hotel Style Biriyani.
As I told you earlier….tho’ the regional speciality Biriyani is booming these days. Few are never forgotten for their taste and uniqueness. Sure there are many places which follow the same thumb rule for years(for centuries actually). Like the one Vellore Jodhi…which is in swing for more than 100 years. These places do not maintain a name board, nor they advertise their hotel. The only publicity comes from word of mouth. Since they were out there for centuries….they maintain it in the same country style….without any modern equipments. The name survives for their trade mark!
Well…as I had already shared with you ‘Arcot Star Biriyani’, Vellore Vella Biriyani, ‘Amboor Kushka ‘ Ahmadhiya Biriyani’ and even ‘Vaniyambai Biriyani’. This goes in the same collection. I am using my speciality ‘Seeraga Samba rice’ again. Since I don’t get any Meat(Goat’s Meat)here at Oxford, I did this when I visited my India home. So….go crazy dear you’all!
Ingredients:
For Meat Marination:
Goat’s Meat (Bone-in, Fat-on) 1/4 kilo
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.
For Biriyani:
Short Grained Rice 2 cups
Green chilies 6 slitted
Onions 2 sliced
Tomatoes 6 chopped
Salt
Chili powder (optional…its not used generally)
Mint 10 leaves
Cilantro few leaves
Ghee 1 cup.
Spices:
Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands – tapped
Method:
In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.
Then add chilies, wait till it splutters and turns white.
Followed by onions…fry real good till golden. Maybe add salt o hasten your process.
Now tomatoes….cover and cook. When tomatoes turn pulpy, add chili powder.
Stir-in marinated meat. Cover and cook till meat is tender. It takes really………..long time!
When the meat is tender and oil shows up on top, make sure there is no extra moisture. Then stir-in rice.
Let the rice get well fried for brief period. Then measure your water and add the same.
Cover and cook in a least possible heat. I always slow cook under sim, the no-1 knob here. Again it takes 1- 11/2 on stove top. Well one could set these in oven over 350 degrees for 3 whole hours. Choice is yours!
Enjoy with accompany of Vellore Serva, Spanish Onion raita and Hard boiled egg!
ok so this was great! South Indian recipes but a lot of them don’t have meat….do you have more recipes with meat?
Malar!!!this is a great mouth watering dish..can’t resist..will have to make it this sunday
Ei thanks Kranthi and welcome aboard.
Well….thanks Deepu.
Thank you so much dear Malar!
I’m glad to hear from you.
Tijen,
Thank you for stopping by dear.
Dear Malar,
my name is senthil and my friend is vasudev.we both are good friends and currently working as physicians in UK.we are single and enjoy cooking together at times. we stumbled across your website by chance looking for a recipe and were really impressed by the dedicated and artistic way of your presentation of the wonderful authentic recipes.I’m not trying to be flattery but you are really a perfectionist and deserve a huge thank you from our part for your fantastic contribution and help.please carry on your good work which as you may know means a lot to people like us living million miles away from home.we are still amateurs in cooking and hope you dont mind if we could clarify any doubts in future.thank you once again and wish you all the best. with love,senthil&vasudev
This comment has been removed by the author.
Dear Doctors,
Thank you so much for this lovely comment. Please feel free to browse and ask any doubts!
Malar, that Biryani looks awesome. Seerga Samba gives that special taste to Biryanis which is difficult to get with Basmati rice. The Brinjal serwa next on my list to cook. I have had this at a friends house and have been wanting to cook every since. No tamarind added. yes?
Thank you dear. Yeah….no tamarind, just tomato puree for that serwa. However if you wish add less than 1/4 spoon of tamarind paste.
Malar,
Came here from Indosungod’s blog. You have a wonderful collection of recipes. I’m particularly interested in trying the several varieties of Biriyanis you’ve mentioned. Will go look for them in your archives.
Best wishes,
Mamatha
I love the fact that you keep the bone and the fat! All the flavour is there. I love your food, you have given me so much inspiration to venture out of my comfort zone.
Thank you Mamtha and roseþ.
Rose & Thorn,
You have mentioned….you don’t have tandoor oven. No worries, you could make this in pan, crock pot or our regular oven. Hope this tip helps you dear.
Malar what happened, u have gone quiet!!!
Dear Senthil,
Thanks for asking. I am right now in India. My mommy is undergoing major Spine Surgery. So ….will be back on track after a while.
Hi Malar,
I am new to using crockpot (slow cooker) and I bought one last week, so was wondering how long I shud cook and what setting shud I put the crockpot to (slow or high). Thank you for this wonderful recipe.