Malabar Mutton Biryani Recipe
Biryanis are a crowd favorite throughout India. Malabar Mutton Biryani is one of the most popular and widely prepared recipes of Kerala. The mutton is perfectly blended with an array of exotic spices and curds (dahi), along with rice. In this recipe, “Dum technique” is used for blending of clarified butter, mutton and rice with the spices. It is a method of cooking which involves the sealing of the lid tightly with dough or cloth, and then placing hot charcoal on it. This biryani is a pakki-type biryani, that is, the ghee rice is added to the fully cooked mutton and then cooked using the dum process. Usually, kaima/jeerakasala rice or biryani rice, a short-grain, thin rice from Kerala is used for Malabar Mutton Biryani. A variety of spices have been used in this recipe for authentic flavour. Mutton is cooked with a series of spices and thick gravy is prepared. The rice is also cooked and transferred to a flat pan and is layered with cooked mutton. Rose water is sprinkled over the mutton rice, and green coriander and mint leaves (pudina patta) are added to provide fresh and minty flavour, along with fried nuts and onion. Finally, saffron (kesar) milk added to this gives it a nice colour and distinctive taste. Now it is cooked with “Dum technique”.Malabar Mutton Biryani can be served as main dish along with raita. Although a time-consuming recipe, this biryani is extremely delicious and savored by everyone at weddings and festivals.
For more Biryani recipes you can check our links Kolkata Mutton Biryani, Badshahi Mutton Biryani, Malabar Chicken Biryani, Fish Biryani.
How to make Malabar Mutton Biryani
Ingredients |
|
| Mutton | 500 grams |
| Basmati rice | 300 grams |
| Onion (payaz), sliced | 2 cups |
| Garlic (lahsan), chopped | 2 table spoons |
| Ginger (adrakh), chopped | 2 table spoons |
| Green chillies (hari mirch), chopped | 4-5 table spoons |
| Coriander powder (dhaniya) | 3 tea spoons |
| Turmeric powder (haldi) | 1 tea spoon |
| Red chilli powder (lal mirch) | 1 tea spoon |
| Tomato (tamater), chopped | 1 cup |
| Coriander leaves (hara dhaniya) | 1 small bunch |
| Mint leaves (pudina patta) | 1 small bunch |
| Curd (dahi) | ¾ cup |
| Lime juice (nimboo ka ras) | 4 table spoons |
| Clarified butter (ghee) | ½ cup |
| Oil | 4-5 table spoons |
| Cashew nuts (kaju) | 4-5 table spoons |
| Raisins (kismish) | 4-5 table spoons |
| Hot spices (garam masala) powder | 1 tea spoon |
| Saffron (kesar) | ½ tea spoon |
| Milk (doodh) | 4-5 table spoons |
| Rose water (gulab jal) | 3-4 table spoons |
| Salt (namak) | To taste |
For Paste 1 |
|
| Poppy seeds (khuskhus) | 2 tea spoons |
| Fresh coconut (nariyel) | ½ cup |
| Garlic (adrakh) | 2” piece |
| Garlic cloves (lahsan) | 8-10 |
For Paste 2 |
|
| Cinnamon (dalchini) | 1” pieces |
| Brown cardamom (badi elaichi) | 2 |
| Cloves (laung) | 3-4 |
| Nutmeg (jaiphal) | ¼ tea spoon |
| Aniseed (saunf) | ½ tea spoon |
| Cumin seed (jeera) | ½ tea spoon |
| Mace (javitri) | 2 strands |
Method
For Mutton
- 1. Cut and clean mutton in big pieces.
- 2. Grind ginger, garlic, poppy seeds and fresh coconut and keep aside.
- 3. Take the spices to be paste 2 in a grinder jar and make a smooth paste of it and keep the mixture aside aside.
- 4. Chop coriander leaves and mint leaves. Roast the cashew nuts and set aside.
- 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry till they become golden in colour.
- 6. Add chopped ginger, garlic and green chillies and fry for 2-3 minutes.
- 7. Add the coriander powder, chilli powder, turmeric powder, hot spices and sauté for few seconds.
- 8. Now add chopped tomatoes and fry till oil gets separated.
- 9. Then add mutton and fry for a few minutes and add curd and salt.
- 10. Cover the cooker and cook on slow fire for 15-20 minutes.
- 11. Once mutton is done add paste 2 and let it cook for further 10 minutes.
- 12. When mutton is cooked, add the paste 1(poppy seeds - coconut) and heat for few minutes and keep aside.
For Rice
- 1. Wash and soak rice for about 20 minutes and then drain.
- 2. Boil approximately 1.5 litres water in a big vessel.
- 3. Add salt, lemon juice followed by rice and cook till it is two third done.
- 4. Remove from fire and drain and transfer the rice to a flat pan.
Assemble and serve
- 1. Soak saffron in milk and keep it aside.
- 2. Heat clarified butter and fry cashew nuts and raisins in it.
- 3. Add the remaining ¼ sliced onion and fry till they become golden and crisp..
- 4. Smear a heavy bottomed pan with clarified butter and put two third of par- boiled rice in it.
- 5. Place the mutton over rice.
- 6. Sprinkle half of the rose water and spread little coriander, mint leaves, fried onions, cashew nuts and raisins.
- 7. Cover it with the remaining rice and sprinkle rest of rose water and coriander leaves.
- 8. Now sprinkle saffron with milk and cover it with tight lid.
- 9. Put one layer of mutton over that and repeat the process till all rice and mutton are over.
- 10. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes.
- 11. Serve with curd and raita and papad.
Tips
- If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a blender.
- Recipe Type : Kerala, Mutton, Non vegetarian, Non Vegetarian, Regional, Rice/ biryani
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