Tag Archives: curry for biryani

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe


Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

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Mutton Dalcha


  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –


  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

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Perfect Chicken gravy for Biryani


A  perfect gravy for briyani, we usually get this as a free side gravy as accompaniment for briyani in hotels. Keeping that in mind I have tried out a perfect and a best from my hands. Also this goes out well with paratha, idli and dosa. I have made this gravy with chicken, but this can be made with

  • non-veg options like mutton, prawns and boiled eggs.
  • veggie options like potato, mushrooms and long peppers.

CLICK HERE for 10+ Biryani recipes.

Perfect chicken gravy for biryani

Perfect chicken gravy for biryani


  • Chicken with bones – ¼ kg
  • Dry red chillies – 6 nos
  • Coriander seeds – 1 tbsp
  • Peppercorns – 2 tsp
  • Cumin seeds – 1 tsp
  • Anise / Fennel seeds – ½ tsp
  • Cinnamon stick – ½ “ inch
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Onion – 2 nos
  • Tomato – 1 ½ no
  • Green chillies – 2 nos
  • Garlic – 5 cloves
  • Ginger – 1 “ inch
  • Turmeric powder -1/2 tsp
  • Curry leaves – a strand
  • Coriander leaves – a bunch
  • Oil – 1 tbsp
  • Fresh coconut paste – 1 tbsp
  • Salt to taste

Making of Perfect chicken gravy for Biryani –


  • Dry roast and grind red chillies, coriander seeds, peppercorns, cumin seeds, anise, cinnamon stick, cloves -2, cardamom – 1 no, star anise – 1 no to paste by adding little water.
  • Keep a tbsp of onions aside. Grind onions, green chillies, garlic and ginger to a smooth paste with little paste.
  • Chop tomatoes to medium size.
  • Heat oil in kadai. Put a star anise, a cardamom, 2 cloves and curry leaves. Wait till they crackle.
  • Put onions and fry them till they turn transparent.
  • Pour the onion paste and fry till the raw smell goes off.
  • Pour the masala paste and fry till the raw smell goes off.
  • Put turmeric powder and chicken pieces. Fry till they are tender.
  • Put tomatoes and pour ½ cup of water.
  • Cover with the lid and bring it to boil.
  • Pour the coconut paste and stir it well.
  • Bring it to boil and wait for the chicken to be cooked.
  • Garnish coriander leaves.

Serve hot.