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 half-done or for about 20 – 30 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 half of the  cooked mutton masala at the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, few drops of rose water and saffron milk. Spread the remaining mutton masala on top followed by remaining ghee rice. Sprinkle fried onion, a pinch of garam masala powder or biriyani masala powder, fried cashews, raisins, chopped mint, cilantro, saffron milk and 2-3 tsp melted ghee. 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 another 10 – 15 minutes in the biriyani pot. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle.