Kerala Restaurant Style Mutton/Beef Biriyani

Ingredientsfor 5 servings

• 1 kg Mutton/Beef cut it into medium to large pieces
• Salt, to taste
• 1 tsp Turmeric powder
• 1 tbsp Chilly powder preferably kashmiri chilly powder
• 8 nos Onion Big Size, slice it thin length wise
• 1 large Ginger
• 8 Pods garlic
• 12 nos Green chilies
• Coriander leaves — thinly sliced
• Mint leaves — thinly sliced
• 3 nos Tomato small size, cut it round
• 4 tbsp Coconut — grated
• 1 tbsp Cashew — ground
• 1 tbsp Almonds — ground
• 1 tsp Garam masala usually this is made from Cinnamon sticks, cardamon, cloves, jathi pathiri[Mace] and Aniseeds [ ] (Perinjeerakam)
• 2 tbsp Curd
• Salt, to taste
• 1 cup Pineapple cut in small pieces — optional
• 1 tsp Rose water
• Color a pinch
• 2 tbsp Cashew
• 1 tbsp Raisin
• Lime juice from 1 lime
• 31/2 cup Rice Medium cup - soak it in water for 15 minutes
• 1 tsp Rose water
• Salt, to taste
• 2 small Cinnamon sticks break it into pieces
• 4 nos Cardamom (elakka)
• 4 nos Cloves (grambu)

Preparation

1. Step 1

   Clean the meat very well and make it medium size. :- Do not cut it into small pieces. It has to be little bit bigger pieces.

2. Step 2

   Marinate the meat with salt, turmeric powder and chilly powder and keep it for 15 to 20 minutes with little bit of water.

3. Step 3

   Cook the meat in pressure cooker up to 3 to 4 whistles (around 10 to 15 minutes) :- Usually 3 whistles are enough.

4. Step 4

   Cook the rice with 1 teaspoon rose water, required salt, cinnamon sticks, cardmom, cloves and ghee. :- You can also fry the rice for some time and when it becomes kind of crispy cook it with water. The water quantity is 1 and half cup water for 1 cup rice. Frying the rice is optional. :- Make sure you have put enough salt. You can taste at a later stage and add it if it is not enough.

5. Step 5

   When the rice is kind of done switch it off. :- If the rice is not cooked you can add some more hot water and cook it. Rice should not be 100% cooked. It must be only around 90% or less. When you bake/dum the rice will get cooked well.

6. Step 6

   Fry all the onions in a vessel with 2 tablespoon ghee and mix enough regular oil to fry it deep (kind of golden color). :-Do not burn the onion. Set aside. This will be used for garnishing and masala preparation.

7. Step 7

   Fry pieces of cashew and raisin on the same oil. :- Do not burn it. Set aside. This will be used to garnish the biriyani.

8. Step 8

   Grind the green chillies, ginger and garlic. :- Do not make it a paste.

9. Step 9

   Grind the coconut, almonds and cashew with some water and make it a good paste.

10. Step 10

    Heat the oil in a big thick bottom vessel and put the above grounded green chilly mix to the vessel and cook it, stirring well.

11. Step 11

    When the raw smell starts add tomato into the vessel and cook well.

12. Step 12

    The tomato becomes fluffy put the coriander leaves and mint leaves to the vessel and cook it, stirring well until it Stir everything together thoroughly with tomato and cook well.

13. Step 13

    Mix the curd and let it go for 5 minutes.

14. Step 14

    Now put the 70% of fried onion to the vessel and cook well. :- Make sure onion does not get cooked too much and becomes like a paste.

15. Step 15

    15)Add the coconut/almond/cashew paste into the vessel and season with salt to your taste.

16. Step 16

    Add garam masala and mix it well.

17. Step 17

    Add the cooked meat with the left over gravy water. :- If there is lot of gravy left do not use the whole thing. Masala cannot be too much watery. It should be only enough to mix with the rice.

18. Step 18

    Now split the rice into 2 equal portions and mix rosewater and color.

19. Step 19

    Remove half of the masala from this vessel and put the first portion of rice in that vessel and spread it.

20. Step 20

    Then pour little lime juice, ghee 1 teaspoon, add some pineapple, then color with rosewater and a pinch of garam masala on top of it.

21. Step 21

    Stir in masala with meat on top of the rice and add the rest of the rice on top the masala and repeat the pineapple, lime juice, color with rosewater, then put then spread the cashew/raisin/fried onions and ghee and a pinch of garam masala top of it. :- You do not have to finish the whole color mix. Just put enough to get smell and color.

22. Step 22

    Use a long spoon and mix it little with meat and gravy. You just need to make holes here and there and just shake it. Don't mix it too much.

23. Step 23

    Now close the vessel with a lid and cover it with a foil make it very tight.

24. Step 24

    Keep the vessel in the over for 20 minutes on bake mode around 350 degree or so. If you dont have oven, put the vessel on a light flame and keep it for 15 to 20 minutes.

25. Step 25

    Restaurant Style Mutton Biryani is ready!

26. Step 26

    Serve the mutton biriyani with pappad and salad.

27. Step 27

    : This recipe is mix of Thalassery and Cochin preparation.