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Main Course

Mutton Biriyani

Fragrant basmati layered with spiced mutton, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 6 servings

1 kg Mutton
1 kg Basmati rice
1 kg Onion — thinly sliced
11/2 tsp Turmeric powder
1 tsp Coriander powder
100 g Shallots (Kunjulli)
12-15 Cloves Garlic
2 inch Ginger
6 nos Tomatoes medium sized
10 nos Green chillies — slit
1/2 cup Mint leaves Pudhina
1/4 cup Coriander leaves
100 g Dalda/Ghee
50 g RKG/Pure Ghee
2 tbsp Lemon juice
2 tsp Rose water
Salt, to taste
1 Stem Curry leaves
2 nos Bay leaves ela (Karuga)
10 nos Cardamom (Elakka)
2 inch Cinnamon (Karugapatta)
10 nos Cloves (Grambu)
1 nos Mace Jathikka thondu
15-20 nos Pepper
1 tsp Fennel (Perinjeerakam)
1/2 cup Curd/Yogurt
50 g Cashewnut
25 g Raisins/Kismis

Preparation

Step 1
Peel, wash & slice the onions thinly.
Step 2
Measure all the spices and set aside.
Step 3
Gather all the other ingredients like ginger, garlic, green chillies and curry powders ready and set aside.
Step 4
Wash the rice and keep ready to cook.
Step 5
Keep the vessel to cook the rice, add 3 tsp dalda & 1 tsp RKG when it is hot.
Step 6
Add 3-4 cardamoms, 3-4 cloves, a small piece of cinnamon & 5-6 crushed pepper and fry.
Step 7
Add the rice to it and allow it to get dry a little.
Step 8
Add enough water to cook the rice, and add salt to it as needed with half tsp lemon juice.
Step 9
When it is cooked to 80%, take it off the heat and drain the water off.
Step 10
While cooking the rice, take a pan and keep it on flame.
Step 11
Add 5-6 tsp dalda & 1 tsp RKG and when it is hot take a cup of finely chopped onion and fry it.
Step 12
Also fry the cashew and kismis in the same oil and set aside.
Step 13
Now use the same oil & cook the remaining onions well.
Step 14
Add to it the ground paste of garlic chillies & ginger and sauté.
Step 15
Add the spices that is kept aside and sauté(it can be crushed if necessary).
Step 16
Add the chopped tomatoes to it and when it is half cooked, add the mutton to it.
Step 17
Cover the vessel with a lid and stir it occasionally till the meat is done cooked.(90-95%)(If u find it difficult to cook the mutton in this way u can cook it to 75% in a pressure cooker adding little salt, 2-3 green chillies and half tsp turmeric powder and can mix to the sauted onion-tomato mix). 18)Add half cup yogurt to the meat masala 5 minutes after removing it from the flame and Stir everything together thoroughly.
Step 18
Grease a large dish and layer rice and meat, starting and finishing with a rice layer and add the mint leaves and coriander leaves to every layer.
Step 19
Add the fried onion, cashew and kismis on the top and sprinkle the remaining lemon juice and 2 tsp rosewater over the rice.
Step 20
Cover the dish with suitable lid and keep some weight over it to get tightly packed and cook it on the low flame for 10 minutes.
Step 21
Take it off the heat. and keep it for 10-15 minutes more. Now you can open it and the Mutton biriyani is ready to serve.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Ingredientsfor 6 servings

1 kg Mutton

1 kg Basmati rice

1 kg Onion — thinly sliced

11/2 tsp Turmeric powder

1 tsp Coriander powder

100 g Shallots (Kunjulli)

12-15 Cloves Garlic

2 inch Ginger

6 nos Tomatoes medium sized

10 nos Green chillies — slit

1/2 cup Mint leaves Pudhina

1/4 cup Coriander leaves

100 g Dalda/Ghee

50 g RKG/Pure Ghee

2 tbsp Lemon juice

2 tsp Rose water

Salt, to taste

1 Stem Curry leaves

2 nos Bay leaves ela (Karuga)

10 nos Cardamom (Elakka)

2 inch Cinnamon (Karugapatta)

10 nos Cloves (Grambu)

1 nos Mace Jathikka thondu

15-20 nos Pepper

1 tsp Fennel (Perinjeerakam)

1/2 cup Curd/Yogurt

50 g Cashewnut

25 g Raisins/Kismis

Preparation

Step 1

Peel, wash & slice the onions thinly.

Step 2

Measure all the spices and set aside.

Step 3

Gather all the other ingredients like ginger, garlic, green chillies and curry powders ready and set aside.

Step 4

Wash the rice and keep ready to cook.

Step 5

Keep the vessel to cook the rice, add 3 tsp dalda & 1 tsp RKG when it is hot.

Step 6

Add 3-4 cardamoms, 3-4 cloves, a small piece of cinnamon & 5-6 crushed pepper and fry.

Step 7

Add the rice to it and allow it to get dry a little.

Step 8

Add enough water to cook the rice, and add salt to it as needed with half tsp lemon juice.

Step 9

When it is cooked to 80%, take it off the heat and drain the water off.

Step 10

While cooking the rice, take a pan and keep it on flame.

Step 11

Add 5-6 tsp dalda & 1 tsp RKG and when it is hot take a cup of finely chopped onion and fry it.

Step 12

Also fry the cashew and kismis in the same oil and set aside.

Step 13

Now use the same oil & cook the remaining onions well.

Step 14

Add to it the ground paste of garlic chillies & ginger and sauté.

Step 15

Add the spices that is kept aside and sauté(it can be crushed if necessary).

Step 16

Add the chopped tomatoes to it and when it is half cooked, add the mutton to it.

Step 17

Cover the vessel with a lid and stir it occasionally till the meat is done cooked.(90-95%)(If u find it difficult to cook the mutton in this way u can cook it to 75% in a pressure cooker adding little salt, 2-3 green chillies and half tsp turmeric powder and can mix to the sauted onion-tomato mix). 18)Add half cup yogurt to the meat masala 5 minutes after removing it from the flame and Stir everything together thoroughly.

Step 18

Grease a large dish and layer rice and meat, starting and finishing with a rice layer and add the mint leaves and coriander leaves to every layer.

Step 19

Add the fried onion, cashew and kismis on the top and sprinkle the remaining lemon juice and 2 tsp rosewater over the rice.

Step 20

Cover the dish with suitable lid and keep some weight over it to get tightly packed and cook it on the low flame for 10 minutes.

Step 21

Take it off the heat. and keep it for 10-15 minutes more. Now you can open it and the Mutton biriyani is ready to serve.