Malabar Mutton Biriyani / Ramadan Recipes

Ingredients (Serves 5 – 6)

Malabar Mutton Biriyani / Thalassery Mutton Biriyani Recipe

1. Mutton – 1 kg, cut into medium pieces

2. Oil – 3 tbsp + 1 tbsp ghee

3. Onion – 2.5 – 3 cups, thinly sliced

Ginger – 1 inch

Garlic – 8 – 10 small cloves

Green chilies – 8 – 10

Curry leaves – A few

4. Turmeric powder – 3/4 tsp

Tomato – 2 small, thinly sliced

Yoghurt – 1/4 cup

5. Biriyani masala powder or Kerala style garam masala powder – Recipe below

6. Mint leaves – 1/2 cup, chopped

Cilantro – 1/2 cup, chopped

7. Salt – To taste

For the rice

8. Jeerakashala rice / kaima rice – 3 cups, rinsed and drained

Ghee – 3 tbsp

Cardamom – 4, cinnamon stick – 1 inch, cloves – 8

Onion – 1/2 cup, thinly sliced

Fried onion – 1/4 cup

Hot water – 6 cups (For 1 cup rice, use 2 cups of water. Some varieties of biriyani rice may need only 1.5 cup water)

Salt – To taste

To garnish

9. Fried onion – 3/4 cup

Fried cashews – 1/4 cup

Fried raisins – 1/4 cup

Mint leaves – 1/2 cup, chopped

Cilantro – 1/2 cup, chopped

Rose water – Few drops (optional)

Saffron – 1 pinch soaked in 3 tbsp hot milk (optional)

Ghee – 2 – 3 tsp, melted

For the biriyani masala powder

Fennel seeds – 1.5 tsp

Kala jeera / karimjeerakam – 1/4 tsp (optional)

Cloves – 5

Cardamom – 5

Star anise – 2

Cinnamon stick – 1/2 inch

Kus kus – 1.5 tsp

Mace / jathi pathri – A small piece

Nutmeg – 1/4 th of one

Grind all the above ingredients to a fine powder.

Method

1. Coarsely grind ginger, garlic and green chilies in the small jar of a mixie.

2. Heat 3 tbsp oil + 1 tbsp ghee in a heavy-bottomed vessel. Add sliced onion, 1 pinch of salt and stir for a few minutes. Next add ground ginger-garlic-green chilly mixture. Saute for 8 – 10 minutes until their raw smell is gone and then add turmeric powder, tomatoes and yoghurt. Saute for a few minutes and then add the biriyani masala powder. Mix well. Add salt, to taste. Next add the mutton pieces and mix well. Cover and cook stirring occasionally until 3/4 th done or for about 45 minutes (you can use a pressure cooker if the mutton is not tender). Open the lid and add chopped mint and cilantro. Mix well. Cover and cook until the mutton pieces are done and gravy is thick. Switch off the flame and set aside.

3. To cook biriyani rice – Heat 3 tbsp ghee in a large heavy-bottomed pan or a 5 or 6 liter pressure cooker. Add the whole spices and stir until fragrant. Next add sliced onion and stir until transparent. Add drained rice and fry for 1- 2 minutes. Finally add fried onion (if using) and hot water. Cover with pressure cooker lid and cook until steam starts coming out profusely. Put the cooker weight and cook for 3 minutes at low heat. Switch off. Open the lid after 10 – 15 minutes. The rice will be perfectly done. Fluff the rice gently using a fork.

4. To layer –  In a heavy-bottomed vessel, spread the cooked mutton masala at the bottom. Top it with  cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, few drops of rose water, melted ghee and saffron milk. Cover tightly with an aluminium foil. Bake at 400 F for 15 – 20 minutes. OR Heat a large tawa at medium heat. Once hot, bring down the heat to low. Place the biriyani pot on top of the tawa and cook for 10 – 15 minutes. Switch off. Let it rest unopened for 15 – 20 minutes in the biriyani pot. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle.