Kerala Style 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
- 21/2 cup Basmati rice
- 1/2 kg Mutton
- 6 nos Onion chopped finely, medium
- 3 nos Tomato chopped finely, medium
- 21/2 tbsp Garlic
- 21/2 tbsp Ginger
- 2 tbsp Green chilly paste
- 1 tbsp Garam masala powder
- 4 tbsp Yoghurt
- 1 cup Coriander leaves
- 3/4 cup Mint leaves Pudhina
- 1/2 cup Ghee
- 4 tsp Lime juice
- 1 tsp Chilly powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 nos Cardamom (Elakka)
- 3 small Cinnamon (Karugapatta)
- 2 nos Cloves (Grambu)
Preparation
Step 1
Heat ghee in a pan.
Step 2
Cook onions till golden brown.
Step 3
Add garlic-ginger-green chilly paste and fry for about 2 minutes.
Step 4
Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves and coriander leaves into it.
Step 5
Cook for a few minutes till the masala becomes thick.
Step 6
Add cut and cleaned mutton pieces and stir.
Step 7
Pour little water [if required] and mix.
Step 8
Cook till mutton is done.
Step 9
Add yoghurt.
Step 10
Boil water in another vessel.
Step 11
Add enough salt, a pinch of turmeric powder, cardamoms, cinnamon, cloves and 1 spoon ghee into this.
Step 12
Cook rice until it is done and drain.
Step 13
Get care the rice not to be sticky.
Step 14
Heat a vessel.
Step 15
Pour a little of ghee.
Step 16
Put a little of cooked rice and spread 1 tsp of lime juice over it.
Step 17
Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.
Step 18
Close the lid tightly and heat on a low flame for about 10 minutes.
Step 19
Mix before serve.
Step 20
Goes well with yoghurt and cocunut-pudhina chutney and pickle.
Tip
If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.
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