6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

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KONGUNAD VELLA MUTTON BIRYANI

June 12, 2017 by Suguna Vinodh — 4 Comments

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

This recipe for Vella biryani is very famous in and around the Coimbatore region.
The one thing that comes to mind when someone says vella biryani (white biryani) is

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

the famous biryani from Angannan biryani kadai. Vella biryani is so traditional and
unique to our region. The masala is very lite and the biryani itself is very fragrant. I
have been ne tuning this recipe for years. Kalpasi (stone ower) and Maratti moggu
(kapok buds) is very important for this biryani. Kal pasi has a very rich earthy aroma
to it and is very important for this biryani.

Another thing about this biryani is the seeraga samba rice. The short aromatic rice
reigns supreme in Kongunad and the regular basmati rice is very rarely used for
biryani in this region. Soak the rice in water for 30 minutes. Soaking is an important
step that makes for uffy biryani. Do not forget to soak the rice.
Note: If you cannot source seeraga samba rice, basmati rice can be substituted. For
basmati rice, the water ratio is 1 rice:1.5 water.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Here is Vella biryani recipe my style.

The ground masala is what makes for the avour of the vella biryani.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

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Grind all the masala ingredients in a mixie with half a cup of water to a smooth
paste. Set aside. Add extra chillies if you want a spicy biryani.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Cook the mutton with two cups of water and a teaspoon of salt for 5-6 whistles. I
marinated the mutton for 30 minutes with a tablespoon of raw papaya paste to
tenderize the meat. This step is optional but yields extremely soft meat. After 5-6
whistles, open the cooker and check for the meat done-ness. If the meat is not
tender, cook for 3-4 whistles more. Set aside.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Heat ghee and oil in a pan and add in the cinnamon, bay leaf, maratti moggu and
kalpasi. Saute for a minute.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Add in the sliced onions and the chopped garlic. Lots of chopped garlic is used for
this biryani. I have used around 10 cloves of chopped garlic. Saute for 2-3 minutes
more till the onions are soft.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Add in the tomatoes and the ground masala paste.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Now, add in whole green chillies. I added about 10 whole green chillies. The avour
of chillies gives a nice dimension to this biryani. Do not slice. Just whole chillies. You
do not want it too spicy. Just the essence. If you want a spicy biryani, have 3-4
chillies sliced and have the rest as whole. Add in the chopped mint leaves and
coriander leaves. Fry for a couple of minutes.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Add in the rest of the salt and the mutton along with the mutton water (stock) used
for cooking. Measure the water while adding.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Add in the required water (1 rice : 2 water). We have used two cups of rice. We will
need four cups of water. (Have the mutton water included in the measurement and
add water accordingly.) Let it all come to a boil. Once boiling, add in the soaked and
drained seeraga samba rice to the cooker.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Mix well. Cover and cook for exactly two whistles. Switch off the ame and wait for
the pressure to release naturally.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Open the cooker and add in a cut banana leaf and cover the cooker and allow it to
rest for 10 minutes more. The avour of banana leaf is unbeatable.

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

Serve hot!!!!!!!!!

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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

KO NGUNAD VELLA MUTTON BIRYANI

PREP TIME COOK TIME T O TA L T I M E

30 mins 30 mins 1 hour

 
Recipe for Kongunad Coimbatore style Vella Mutton Biryani. Recipe
very similar to Angannan style Vella Mutton biryani. Recipe with step by
step pictures. Measurements used: 1 teaspoon 5 ml 1 tablespoon 15 ml 1
cup approx 240 ml

Author: Kannamma - Suguna Vinodh

Recipe type: biryani
Cuisine: Kongunad
Serves: 4 persons

S AV E PRINT
INGREDIENTS

Main Ingredients
500 grams mutton with bone
2 cups seeraga samba rice
For the masala paste:
7 Small onions
5 green chillies
5 cloves garlic
1 inch piece ginger
4 cloves
1 inch piece cinnamon
3 cardamom
1 teaspoon fennel seeds
Other ingredients
1 tablespoon ghee
1 tablesoon peanut oil
1 inch piece cinnamon
2 bay leaves
2 maratti moggu (kapok bud)
1 tablespoon kalpasi (5-6 small strips)
2 onions, sliced
10 cloves garlic, chopped
1 tomato, chopped
10 whole green chillies
10 sprigs of mint, leaves alone
5 sprigs of coriander leaves, chopped (stem and all)
2 teaspoon salt
banana leaf to cover rice (optional)

INSTRUCTIONS

Prep Work
1. Cook the mutton with two cups of water and a teaspoon of salt for 5-6 whistles. Set aside
2. Grind all the masala ingredients in a mixie with half a cup of water to a smooth paste. Set
aside.
3. Soak the seeraga samba rice in water for 30 minutes.
Cooking the biryani
1. Heat ghee and oil in a pan and add in the cinnamon, bay leaf, maratti moggu and kalpasi.
Saute for a minute.
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6/24/2017 Kongunad Vella Mutton Biryani - Kannamma Cooks

2. Add in the sliced onions and the chopped garlic. Saute for 2-3 minutes more till the onions
are soft.
3. Add in the tomatoes and the ground masala paste.
4. Add in the whole green chillies, chopped mint leaves and coriander leaves. Fry for a couple
of minutes.
5. Add in the rest of the salt and the mutton along with the mutton water (stock) used for
cooking.
6. Add in the required water (1 rice : 2 water). Take the mutton stock included during
measurement of water. Let it all come to a boil. Once boiling, add in the soaked and drained
seeraga samba rice to the cooker.
7. Mix well. Cover and cook for exactly two whistles. Switch off the flame and wait for the
pressure to release naturally.
8. Open the cooker and add in a cut banana leaf and cover the cooker and allow it to rest for
10 minutes more.
9. Serve hot!

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SUGUNA VINODH
I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate
about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja,
Tamil and beaches. I love Jacques Pepin and Julia Child.

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COMMENTS

Lalitha says
June 13, 2017 at 2:09 pm

Akkaa Semma semma ka.. Finally chefs magical hand is shown.. Lots of kisses to
your magical hands ka. Akka thanks a lot for taking lots of effort in teaching us the best n
yummy recipes ka… Vella biryani is yummy o yummy ka. With lotts of love.

REPLY

Suguna Vinodh says

June 16, 2017 at 2:15 pm

Thank you so much.

REPLY

Raghavendra says
June 13, 2017 at 2:51 am

Am following your blog for quite a long time…All your recipes are
awesome..loved your thalapakatti biriyani recipe especially,it came so nice when tried…
keep rocking as always….all the best

REPLY

Suguna Vinodh says

June 16, 2017 at 2:15 pm

Thank you

REPLY

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