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Main Course

Mutton Biriyani In Malabar Style

Mutton biriyani, a favorite, is prepared using `Dhum` method.

Ingredientsfor 3 servings

1/2 kg Mutton
Onion(sliced) 150g
25 g Ginger — ground
25 g Garlic — ground
5 Green chillies — ground
1 tsp Poppy seeds ground, Kashakasha
1/4 cup Curd
1/2 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tbsp Coriander powder
1 nos Tomatoes — chopped
1 sprig Curry leaves
1 tbsp Coriander leaves — chopped
1 tbsp Mint leaves — chopped
Oil, to taste
Salt, to taste
25 g Cashew nuts
25 g Raisins
1 nos Onion — finely sliced

Preparation

Step 1
Wash the biriyani rice well and set aside for draining.
Step 2
Chop the mutton into fairly big sized pieces. Wash well and drain. Set aside.
Step 3
Place a pan on the stove and pour oil. Heat the oil and fry 150g of sliced onion.
Step 4
Add ground ginger, garlic and green chillies. cook for sometime.
Step 5
Add ground poppy seeds, coriander powder, turmeric powder and cook well.
Step 6
Add mutton pieces and fry for sometime.
Step 7
Add chopped tomatoes, curd, curry leaves, required salt and 1/4 cup water. Cover with a lid and cook in low flame.
Step 8
When the mutton pieces are half cooked, add chopped mint leaves and coriander leaves.
Step 9
Cook until the mutton is done and the gravy has acquired a thick consistency. Set aside.
Step 10
In another pan, pour ghee and fry the finely sliced onion for garnishing, cashew nuts and raisins. Set aside.
Step 11
Into the same pan, allow to crackle cloves, cinnamon and cardamom.
Step 12
Add sliced onion which comes under rice preparation, and cook well.
Step 13
Add the drained biriyani rice and fry for 5 minutes. To this, add lime juice, hot water and required salt.
Step 14
Cover with a lid and cook until rice has softened and water has evaporated. Give it a stir now and then and remove from fire.
Step 15
Get a deep vessel and put one layer of mutton masala. Sprinkle some garam masala.
Step 16
Follow up with a layer of cooked rice, some garam masala, some fried onions, cashew nuts and raisins.
Step 17
Finish one more layer on top in the prescribed manner.
Step 18
Cover the vessel with a lid and Let it cook for 15 minutes in a hot oven. You can also cook on gas stove with hot coals on top.
Step 19
Mutton biriyani in malabar style is ready and serve with mint chutney, pickle and pappad.

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 3 servings

1/2 kg Mutton

Onion(sliced) 150g

25 g Ginger — ground

25 g Garlic — ground

5 Green chillies — ground

1 tsp Poppy seeds ground, Kashakasha

1/4 cup Curd

1/2 tsp Garam masala

1/4 tsp Turmeric powder

1/2 tbsp Coriander powder

1 nos Tomatoes — chopped

1 sprig Curry leaves

1 tbsp Coriander leaves — chopped

1 tbsp Mint leaves — chopped

Oil, to taste

Salt, to taste

25 g Cashew nuts

25 g Raisins

1 nos Onion — finely sliced

Preparation

Step 1

Wash the biriyani rice well and set aside for draining.

Step 2

Chop the mutton into fairly big sized pieces. Wash well and drain. Set aside.

Step 3

Place a pan on the stove and pour oil. Heat the oil and fry 150g of sliced onion.

Step 4

Add ground ginger, garlic and green chillies. cook for sometime.

Step 5

Add ground poppy seeds, coriander powder, turmeric powder and cook well.

Step 6

Add mutton pieces and fry for sometime.

Step 7

Add chopped tomatoes, curd, curry leaves, required salt and 1/4 cup water. Cover with a lid and cook in low flame.

Step 8

When the mutton pieces are half cooked, add chopped mint leaves and coriander leaves.

Step 9

Cook until the mutton is done and the gravy has acquired a thick consistency. Set aside.

Step 10

In another pan, pour ghee and fry the finely sliced onion for garnishing, cashew nuts and raisins. Set aside.

Step 11

Into the same pan, allow to crackle cloves, cinnamon and cardamom.

Step 12

Add sliced onion which comes under rice preparation, and cook well.

Step 13

Add the drained biriyani rice and fry for 5 minutes. To this, add lime juice, hot water and required salt.

Step 14

Cover with a lid and cook until rice has softened and water has evaporated. Give it a stir now and then and remove from fire.

Step 15

Get a deep vessel and put one layer of mutton masala. Sprinkle some garam masala.

Step 16

Follow up with a layer of cooked rice, some garam masala, some fried onions, cashew nuts and raisins.

Step 17

Finish one more layer on top in the prescribed manner.

Step 18

Cover the vessel with a lid and Let it cook for 15 minutes in a hot oven. You can also cook on gas stove with hot coals on top.

Step 19

Mutton biriyani in malabar style is ready and serve with mint chutney, pickle and pappad.