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.
Tried this recipe for my guest, came out superb
Thanks maya 😘😘