Easter Special Mutton Biriyani (Central Travancore Style)

Mutton Biriyani

Ingredients (Serves 5)

1. Mutton – 3/4 kg, cut into medium pieces

Whole spices – Green cardamom – 4, cloves – 4, cinnamon stick – 1 inch broken, bay leaves – 2

Salt – 1/2 tsp or as required

Water – 1/4 cup

2. Vegetable oil + ghee – 2 tbsp + 1 tbsp

3. Onion – 1 medium (1.5 – 2 cups), thinly sliced

4. Ginger – garlic paste – 1.5 tbsp

Green chilies – 6, coarsely ground

5. Turmeric powder – 1/2 tsp

Kashmiri chili powder – 1 tsp

Coriander powder – 2.5 tsp

6. Tomato – 2 small, sliced or chopped

7. Yoghurt – 1/4 cup

Cilantro / coriander leaves – 3 tbsp

Mint leaves – 3 tbsp

8. Cashew paste – 1 tbsp

Biriyani masala powder – 1.5 – 2 tsp (recipe below)

Fried onion – 1/3 cup + 1/2 cup for garnish (Thinly slice 1 large onion and deep-fry it. Set aside 1/2 cup for garnish)

9. Salt – To taste

10. Lemon juice – 1 tsp

For the rice

11. Basmati rice – 2 cups

Ghee – 2 tsp

Whole spices – Green cardamom – 4, cloves – 6, cinnamon stick – 3/4 inch, whole black pepper corns – 1/2 tsp, bay leaves – 2

Salt – To taste

Water – As required

To garnish

12. Saffron – 1 pinch

Rose water – 1/2 tsp

Add saffron and rose water to 2 tbsp hot water and set aside.

12. Fried onions – 1/2 cup

Fried cashews and raisins – 3 tbsp each

Cilantro and mint, chopped – 1/4 cup each

Pineapple, thinly sliced – 1/4 cup

Garam masala powder – 1 pinch

Ghee – 1 tbsp

For biriyani masala powder

13. Fennel seeds – 2.5 tsp

Poppy seeds, white / kus kus– 3/4 tsp

Star anise – 1 small

Cinnamon stick – 1 inch

Cloves – 6

Green cardamom – 6

Kala jeera / shahi jeera – 1/4 tsp

Mace / jathi pathri – 1/2

Powder the above ingredients and use in the recipe. Store any leftovers in an air tight container.

Method

1. Cook mutton in a pressure cooker adding salt, whole spices and 1/4 cup water for 4 – 5 whistles until done.

2. Heat 2 tbsp oil + 1 tbsp ghee in a pan. Add thinly sliced onion, a pinch of salt and saute for 5 – 6 minutes till onion turns transparent. Add ginger-garlic paste and crushed green chilies. Cook for 5 – 8 minutes till onion turns soft and light golden. Add turmeric powder, chili powder, coriander powder and cook over low heat till the raw smell disappears. Add tomatoes and cook till it gets mashed up. Add 1/4 cup yoghurt, chopped mint and cilantro. Mix well and cook for a few minutes. Check for salt. Add the cooked mutton along with gravy and mix well. Cook for a few minutes over medium heat. Add cashew paste, 1.5 tsp biriyani masala powder, 1/3 cup fried onion and mix well. Cover with a lid. Cook for 10 – 15 minutes over medium-low flame until oil separates, gravy turns thick and the mutton pieces are soft and flavorful, stirring once or twice in between. Add lemon juice and switch off the flame.

3. Meanwhile soak basmati rice in enough water for 30 minutes. Boil water in a large vessel adding the remaining ingredients numbered 11. Taste-check for salt. The water should be slightly salty. Add drained rice and cook until the rice is  85 – 90 % cooked. Drain well.

4. To layer  –  Smear a heavy-bottomed vessel with ghee. Spread mutton masala at the bottom. Top it with cooked basmati rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, ghee, garam masala powder and saffron water.  If there is any extra gravy, pour on top. Cover tightly with 1 – 2 layers of aluminium foil. Bake at 350 F for 15 minutes. OR Heat a large tawa over medium heat. Place the biriyani pot and cook for 5 minutes over medium heat and 8 – 10 minutes on the lowest heat possible. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mutton Biriyani is ready to be served! Serve hot with raita, pappadam and lemon pickle / date-lemon pickle.