Malabar Style Mutton Biriyani
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My mother cooks amazingly delicious biryanis, and I have learnt this spicy Malabar Style mutton biryani recipe from her. The meat is cooked perfectly in malabar style masala and rice also prepared separately. Then finally layers of meat masala and rice are cooked on dum for about thirty minutes to make this scrumptious Malabar Style mutton biryani. This lip smacking biryani is worth all the effort made.
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Ingredients
- Mutton – 1 kg
- Onion – 6 chopped
- Tomatoes - 5 chopped
- Green chilis crushed – 10
- Ginger garlic paste – 2 tbsp
- Coconut oil / vegetable oil – 1/4 cup
- Turmeric powder – 1/2 tsp
- Curd – 1 cup
- Corriander leaves chopped - 1/4 cup
- cloves – 6
- Cinnamon – 1 inch piece
- Cardamom – 4
- Bay leaf – a small piece
- Salt
- Lemon juice – 1 tbsp
- Garam masala powder – 2 tsp
- Basmati Rice – 5 cups
- Ghee – 1/2 cup
- Coconut oil/ Vegetable oil – 1/2 cup
- Onion Julienne cut – 2
- Water – 10 cups
- Cardamom – 3
- cloves – 4
- Pepper balls - 5
- Cinnamon – 1 inch piece
- Bay leaf – 1 piece
- Salt
- Raisins - 2 tbsp
- Cashew nuts - 2 tbsp
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Instructions
- First let us prepare the mutton masala. For this, heat 1/4 cup vegetable oil in a pressure cooker.
- Add the whole spices, that is, the cardamom, cinnamon, cloves and bay leaf. Saute for a minute.
- Next add the chopped onions and saute until they turn light brown in color.
- Next add the ginger garlic paste and the crushed green chilies. Saute until the raw smell goes off.
- Now add the chopped tomatoes and saute until they turn soft.
- Then add the turmeric powder and mix well.
- To this, add the washed and cleaned mutton pieces and saute for a minute.
- Add the curd and salt as required and mix well.
- Now close the pressure cooker and cook on medium high flame for 15 minutes and then simmer for 5-10 minutes.
- Once the pressure goes off, open the lid and add the lemon juice and coriander leaves and boil for a minute.
- Masala is ready, keep it aside.
- Now to prepare the ghee rice, wash the rice and allow it to drain on a sieve.
- Keep the water for boiling.
- Heat ghee (keeping aside 2 tbsp for frying the dry fruits later) and oil in another pan.
- Add the whole spices, that is, cardamom, cinnamon, cloves, bay leaf and pepper balls and saute for a minute.
- Next add in half of the sliced onions and fry until they turn golden brown.
- Now add the drained rice and saute.
- Keep sauteing until the rice turns shiny and crisp. My mother used to say, saute until the rice leaves the ladle easily once you tap it at the edge of the pan. Alternately, you could test one grain. If it breaks easily, that means it is done.
- Once done, simmer.
- Add the piping hot water into the pan with the rice. You would get a nice sizzling sound.
- Add in the salt and mix well.
- Turn the flame to high and cook covered on high for the first 2-3 minutes.
- Then turn the flame to medium low and stir in between. Continue to cook with lid on.
- Check for salt levels and add if required.
- Check after 4-5 minutes, until all water is evaporated and the rice is perfectly done.
- Once done, switch the flame off.
- Now heat the remaining 2 tbsp ghee in a pan.
- Fry the remaining part of the sliced onions until they turn light brown.
- Next add in the washed and drained raisins.
- Once they begin to plump up, add in the slit cashew nuts.
- Fry until the nuts turn golden brown. Keep this aside.
- Now we have to assemble the rice and mutton masala to cook on dum.
- For this, take a deep, non-stick pan. I usually empty and use the pan that I use for cooking the ghee rice.
- Do not switch the flame on now.
- On the pan, place one layer of the mutton masala, spreading the base.
- On top of this, spread a layer of ghee rice.
- Then sprinkle about 1/2 tsp of garam masala powder.
- Then, again place a layer of the mutton masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
- Follow this until all the masala and ghee rice is used up.
- Ensure that you end with a layer of rice at the top.
- And sprinkle some garam masala powder.
- Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
- Keep this on dum for about half an hour, until you could see water droplets condensed on the lid.
- Garnish with fried onions, raisins and cashew nuts.
- Serve hot with pickle, raitha and mint chutney.
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Biryani takes lot of time to cook and right proportions is a must, I still remember that how my aunties claimed that they made the best biryani in the family 🙂