Malabar Style Mutton Dum Biriyani

Ingredients (Serves 5 – 6)

Malabar Mutton Biriyani / Thalassery Mutton Biriyani Recipe

1. Mutton – 1 kg, cut into medium pieces

Turmeric powder – 1/2 tsp

Garam masala powder – 1 tsp

Ginger-garlic paste – 1 tbsp

Salt – 1/2 – 3/4 tsp or as required

Water – 1/4 cup

2. Oil – 3 tbsp + 2 tbsp ghee

3. Onion – 2.5 – 3 cups, thinly sliced

Ginger – 1 inch

Garlic – 8 – 10 small cloves

Green chilies – 10 – 15

4. Turmeric powder – 1/2 tsp

Tomato – 2 medium, thinly sliced

Yoghurt – 1/3 cup

5. Biriyani masala powder or Kerala style garam masala powder – 2 tsp Recipe below

6. Mint leaves – 1/4 cup, chopped

Cilantro – 1/4 cup, chopped

7. Salt – To taste

For the rice

8. Jeerakashala rice / kaima rice – 3 cups, rinsed, soaked for 30 minutes and drained

Ghee – 3 – 4 tbsp

Green cardamom – 4, cinnamon stick – 1 inch broken, cloves – 8, bay leaves – 2, shah jeera – 1/2 tsp, jathipathri – 1 small, star anise – 1

Onion – 1/2 cup, thinly sliced

Fried onion – 1/4 cup(optional)

Hot water – 4.5 cups (For 1 cup rice, use 1.5 cups of water. Some varieties of biriyani / kaima rice may need 2 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 2 tbsp hot water (optional)

Ghee – 4 – 5 tsp, melted

For the biriyani masala powder

Fennel seeds – 2 tsp

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

Cloves – 7

Green cardamom – 7

Star anise / thakkolam – 1

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. Pressure cook the mutton pieces adding the remaining ingredients numbered 1 for 5- 7 whistles or till mutton pieces turn soft.

2. Coarsely grind ginger, garlic and green chilies in the small jar of a blender.

3. Heat 3 tbsp oil + 2 tbsp ghee in a heavy-bottomed vessel. Add sliced onion, 1 pinch of salt and stir till onion turns translucent. Next add ground ginger-garlic-green chilly mixture. Saute for 8 – 10 minutes until their raw smell is gone and onion turns light golden. Add turmeric powder and cook for a minute. Next add tomatoes and cook for a few minutes. Next add  yoghurt. Cook for a few minutes and then add the biriyani masala powder. Mix well. Next add the cooked mutton pieces and mix well. Taste-check for salt. Cover and cook stirring occasionally for about 15 – 20 minutes till gravy turns thick. Open the lid and add chopped mint and cilantro. Mix well. Switch off the flame and set aside until the rice is ready.

3. To cook biriyani rice – Heat 3 – 4 tbsp ghee in a large heavy-bottomed pan or a 5 or 6 liter pressure cooker. Add the whole spices and stir for 10 – 15 seconds 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 ghee followed by the cooked mutton masala. Top it with hot 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.