Lamb/ Mutton Biriyani and Biriyani Chammanthi – Our 100th Post

Lamb / Muttn Biriyani

Finally, finally….we have reached our 100th post….hoorrraaaayyy! We are so so excited. Its been 5 months since we started our blog. We genuinely thank fellow bloggers, readers, friends & family for their support and encouragement without which we would not have reached here. Climbing up till here was fun, although the process was quite difficult. Blogging helped us know the different cuisines and we made a lot of friends too. We have tried  many great recipes from other blogs and our family loved those dishes. We are listing a few of them here. You could also try them sometime since they were so delicious. We tried dates-almond balls, pentagon chicken, chicken mughlai and okra stir fry from pazham pappadam payasam, oyster mushroom kuzhambu and prawn varuval from life is beautiful, Moru kachiyathu from collaborative curry, cucumber pancakes from Foodelicious, stuffed buns from Marias Menu, Fruit Cake from My treasure My pleasure to name a few. Hope to try and taste more of your yummy recipes soon!
  You all might have noticed that we kind of slowed down a bit and that was because we wanted to post a special recipe for our 100th post. So finally, after a long debate, we both decided that the special recipe got to be Lamb Biryani, which is an all time favorite of both of us!
  Also posting the recipe for raita and biriyani chammanthi/chutney. My mother used to prepare normal puli (tamarind) chammanthi for biriyani. I tried this interesting  chammanthi from Sarah’s vazhayila and totally loved it with biriyani. We are always looking forward to trying different biriyanis. So, If you have some biriyani recipes posted in your blog, which are way different from ours, please do share!

Ingredients (Serves 4 )

Marinade

Lamb Marinated Lamb

  1. Mutton/Lamb – Around 1 kg cut to medium-sized pieces (I used 2 packets of lamb shoulder chops)
  2. Fresh ginger-garlic paste – 1 tsp
  3. Turmeric powder – 1/4 tsp
  4. Chilly powder – 1 tsp
  5. Coriander powder – 1 tsp
  6. Pepper powder – 1/2 tsp
  7. Fennel powder – 1/2 tsp
  8. Garam masala – 1 tsp (See recipe below)
  9. Yoghurt – 1 tbsp
  10. Salt – To taste

Marinate the lamb with the ingredients under marinade for at least 2-3 hrs or overnight if possible.

For the lamb/mutton curry

Ingredients

  1. Red Onion – 2 small sliced thin (If you are using pearl onions you will need around 20)
  2. Ginger – 1 inch piece chopped
  3. Garlic – 4 chopped
  4. Green chilies – 7-8 (You can reduce the number of chilies to make it less spicy)
  5. Tomato – 2 small, chopped
  6. Curry leaves – 1- 2 sprigs
  7. Turmeric powder – 1/4 tsp
  8. Chilly powder – 1/2 tsp
  9. Pepper powder – 1/2 tsp
  10. Coriander powder – 1/2 tsp
  11. Biriyani masala powder – 1.5 tsp
  12. Whole spices – (fennel seeds – 1/8 tsp, whole pepper corns –  10-12, cloves – 8-10, cardamom –  2, bay leaves- 2 – 3, star anise- 2, Cinnamon stick- 2, javitri/mace – 3)
  13. Salt – To taste
  14. Oil – As required

Method

1.  Pressure cook the marinated lamb for 3 whistles at medium heat adding very little water(1/4 cup water).

2.  Heat oil in a deep pan and add the sliced onion. Saute until it turns light brown.

3. Coarsely grind ginger, garlic, green chilies, 1 sprig curry leaves and the whole spices.  When the onion turns  brown, add in the coarsely  ground mixture and saute for a few minutes.  Now add the tomatoes.

4. When the tomatoes are cooked, add the turmeric powder, pepper powder, chilli powder, coriander powder and biriyani masala. Saute for a few minutes and add the cooked lamb and its gravy to the pan. Mix well  and cook for around 10-15 mts at medium heat till it has a really thick gravy and switch off the stove after checking for salt and masala.

DSC_0800 Lamb Gravy

Cooking Rice

Basmati rice – 1.5 cup

To cook rice I usually follow the draining method. Soak the basmati rice for around 30 mts. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns – 10, cloves – 6, cardamom – 2, bay leaves – 2, cinnamon – 2, fennel seeds – 1/4 tsp, star anise – 2 and mace – 3). Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. It will take around 15 – 20 mts at medium heat.  Drain the water and set aside.

To Garnish

Onion – 1 medium, sliced very thin and deep fried in oil/ghee till brown

Cashews and raisins – 1/4 cup each, deep-fried in oil

Cilantro – A handful chopped

Mint leaves – Half a bunch

Layering

For layering you need a cookware which can be put on stove or which is oven-safe.

Smear the base of the cookware with ghee. Then add the fried onions, cilantro, cashews, raisins, mint leaves and lamb masala. Now add the cooked rice and repeat the process. You can sprinkle some fennel powder or biriyani masala and ghee on each layer. The topmost layer should be that of rice with the items under garnish.  You can pour some gravy over it. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 20 – 25 mts (depending on the cookware you use). If you are planning to keep it for long, cook the rice only till it is 95% done or so. If you are using stovetop, cover with lid and keep it on a large tawa or griddle and cook at low flame for around 4 – 5 mts. Serve hot with boiled eggs, biriyani chammanthi, raita, pappad and lemon pickle. This recipe serves around 3 – 4 people.

Kerala Mutton Biriyani

Tips:

1. You can add thick coconut milk (2 tbsp) to the lamb curry, for an extra taste.

2. Try using fresh home-made garam masala and biriyani masala for this biriyani.

Recipe for Garam Masala (Yield – Around 2 – 2.5 tbsp)

  1. Fennel Seeds (Perumjeerakam)-  2 tbsp
  2. Cloves (Grambu) – 10 – 12
  3. Cinnamon stick (Karuvapatta) – 1 inch piece
  4. Cardamom (Elaikka) – 4 – 5 
  5. Star anise (Thakkolam) –  1
  6. Whole pepper (Kurumulaku) – 10 – 15
  7. Poppy seeds (Kus Kus) – 1 tsp (optional)

Dry roast all the ingredients lightly in a pan at low heat for about 30 seconds (dry-roasting is optional). When they cool down, grind to a fine powder in a coffee grinder. Store in an airtight container. It will  be flavorful even if you do not dry roast them.

Recipe for Biriyani Masala (Yield – 1.5  tbsp)

1.  Fennel seeds – 1 tbsp

2.  Cloves – 4-5

3.  Cardamom – 3 – 4

4.  Cinnamon stick – 1/2 inch

5.  Star anise – 1/2 flower

6.  Whole pepper corns – 8 – 10

7.  Poppy seeds (Kus Kus) – 1/2 tsp

8.  Bay leaf – 1 small

9.  Mace (javitri) – 1

Dry roast all these spices lightly and grind to a fine powder.

Raita and biriyani chammanthi

Raita and Biriyani Chammanthi

Raita

  1. Onion – 1/2 small, chopped
  2. Tomato – 1 small, chopped
  3. Cucumber – 1/2, peeled, seeded and cubed(optional)
  4. Green chilies – 2 – 3 chopped fine
  5. Yoghurt – 1/2 – 3/4 cup or as needed
  6. Salt – To taste

Beat the yoghurt well in a bowl adding little water and mix it with the other ingredients.

Biriyani chammanthi

  1. Grated coconut – 1/2 cup
  2. Mint leaves – 2 tbsp chopped
  3. Cilantro – 1 tbsp chopped
  4. Green chilies – 2, seeded
  5. Garlic – 1 small
  6. Yoghurt – 1 tbsp 
  7. Salt – To taste

Grind everything except yoghurt in a mixer to a coarse or fine mixture depending on your  preference. Transfer to a bowl and add beaten yoghurt. Check for salt.

Lamb Biriyani / Kerala Mutton Biriyani

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

57 comments

Your email address will not be published. Required fields are marked *

Subscribe on YouTube


About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

Every Recipe Since 2010