It is made with dhall yet delivers an extraordinary flavor and taste of mutton. Sometimes, it is the dhalcha which makes the biriyani to taste good. So the next time you cook biriyani, don't forget to try dhalcha! It tastes great even with white rice.
Cook dhall (toor & channa) and mutton bones in a pressure cooker, by adding turmeric powder.
Heat oil in a pan and add cinnamon, cloves and cardamom. Then add chopped onion and sauté it.
Next add ginger-garlic paste, tomato, green chilli, mint and coriander leaves one after the other and sauté.
Then add chopped brinjal, drumstick and mango(optional).
Now add tumeric powder, salt, chilli powder and mutton masala(coriander, poppy seed, fennel seed, cumin seed). Mutton masala can be either a dry powder or can be ground well with a little of water.
Pick the cooked mutton bones from the dhall and add it to the pan. Mix well and pour 3 glasses of water. Allow it cook for 10 min.
Mix tamarind juice with the cooked dhall and pour in to the pan. Let it boil for a min and the dish is ready to serve!
- Toor dhall - 150 gms, Channa dhall - 1 tablespoon
- Mutton bone - 150 gms
- Onion - 1 no
- Tomato - 1 no
- Cinnamon - a strip.
- Cloves - 3 no
- Cardamom - 2 no
- Curry leaves, Mint leaves, Corriander leaves - to add flavor
- Ginger- Garlic paste - 1 teaspoon (ginger, garlic proportion is 2:1 that if you make paste for 10 gms of ginger then you should add 5 gms of garlic)
- Green chilli - 1 no
- Red chilli powder - 1/2 teaspoon
- Brinjal - 2 no
- Drumstick - 1/2 of its length, being cut in to 5 to 6 pieces.
- Green Mango - 2 pieces (Optional)
- Tamarind - 1/2 size of a lemon. Soak in water for 2 min and extract the juice.
- Corriander powder - 1 teaspoon
- Cumin powder - 1/4 teaspoon
- Fennel seed powder - 1/8 teaspoon
- Turmeric powder - 1/4 teaspoon
- Poppy seed - 1/2 teaspoon.
- Oil - 5 tablespoon
- Salt - to taste
- 1Cook toor dhall, channa dhall and mutton bones in a pressure cooker, along with 1/8 teaspoon of turmeric powder and required water.
- 2Heat oil in a vessel and add cinnamon, cloves,cardamom and curry leaves.
- 3Stir those and then add finely chopped onion. Saute it for a minute.
- 4Than add ginger-garlic paste and required salt.
- 5Chop the tomato and add it as well.
- 6Mix those well and let them cook in a medium flame for a min.
- 7Add red chilli powder and the chopped vegetables like brinjal, drumstick, green mango(optional), corriander leaves and mint leaves.
- 8Grind poppy seeds along with cumin, fennel seed, turmeric and corriander powder. Add the fine powder to the vegetables. Take the cooked mutton bones and add them as well.
- 9Add 3 glasses of water and allow it to boil for 10 min in a medium high flame.
- 10Meanwhile, add the tamarind juice to the cooked dhall.
- 11Once the vegetables are cooked and the raw smell of spices are gone, add the dhall-tamarind to it.
- 12Mix well and add water and salt if required. Let it be in a soup like consistency.
- 13Switch off the flame, once it starts boiling. The dish is ready to be served with white rice or biriyani.