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Main Course

Delicious Mutton Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The mutton is marinated separately and layered with the rice for the final steam.

Ingredientsfor 3 servings

1/2 kg Mutton
2 cup Biriyani Rice — soaked
3 nos Onion — sliced
5 nos Tomato — sliced
3 nos Green chillies
Ghee, to taste
Saffron — soaked in water or milk
2 inch Cinnamon (Karugapatta)
2 nos Cloves (Grambu)
2 nos Cardamom (Elakka)
Salt, to taste
1 cup Curd
Ginger garlic paste - 2 tbsp
1 cup Coriander leaves
1 cup Mint leaves
11/2 tbsp Chilly powder
2 tbsp Coriander powder
1 tbsp Cumin powder
2 tsp Garam masala
Salt, to taste
3 cup Fried onions

Preparation

Step 1
For preparing delicious mutton biriyani, first marinate the mutton with the ingredients of marinade well and keep in refrigerator for 3 hours.
Step 2
Keep marinated mutton outside for 1/2 hour before cooking.
Step 3
In a large vessel, add salt and whole garam masala(cinnamon, cloves and cardamom).
Step 4
When water boils, add rice and cook it. Strain rice and keep in flat plate.(Can add oil or lime juice not to stick the rice).
Step 5
Meanwhile, in a pressure cooker, add ghee and fry onion, tomato and green chillies. When color changes, add the mutton and fry for 10 minutes.
Step 6
Add required water and cook the mutton.
Step 7
When done, evaporate the excess water and make a nice masala.
Step 8
In a rice cooker or a large vessel, apply ghee on bottom and sides. Add little rice and top with mutton masala, again rice. Pour saffron.
Step 9
Add coriander leaves on top. Cover and Let it cook for 5 minutes.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Delicious Mutton Biriyani

Ingredientsfor 3 servings

1/2 kg Mutton
2 cup Biriyani Rice — soaked
3 nos Onion — sliced
5 nos Tomato — sliced
3 nos Green chillies
Ghee, to taste
Saffron — soaked in water or milk
2 inch Cinnamon (Karugapatta)
2 nos Cloves (Grambu)
2 nos Cardamom (Elakka)
Salt, to taste
1 cup Curd
Ginger garlic paste - 2 tbsp
1 cup Coriander leaves
1 cup Mint leaves
11/2 tbsp Chilly powder
2 tbsp Coriander powder
1 tbsp Cumin powder
2 tsp Garam masala
Salt, to taste
3 cup Fried onions

Preparation

Step 1
For preparing delicious mutton biriyani, first marinate the mutton with the ingredients of marinade well and keep in refrigerator for 3 hours.
Step 2
Keep marinated mutton outside for 1/2 hour before cooking.
Step 3
In a large vessel, add salt and whole garam masala(cinnamon, cloves and cardamom).
Step 4
When water boils, add rice and cook it. Strain rice and keep in flat plate.(Can add oil or lime juice not to stick the rice).
Step 5
Meanwhile, in a pressure cooker, add ghee and fry onion, tomato and green chillies. When color changes, add the mutton and fry for 10 minutes.
Step 6
Add required water and cook the mutton.
Step 7
When done, evaporate the excess water and make a nice masala.
Step 8
In a rice cooker or a large vessel, apply ghee on bottom and sides. Add little rice and top with mutton masala, again rice. Pour saffron.
Step 9
Add coriander leaves on top. Cover and Let it cook for 5 minutes.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.