Thalassery Mutton Biryani

Name: Thalassery Mutton Biryani
Cuisine: Indian
Ingredients: Garam Masala -; 3-4 green cardamoms; 5-6 cloves; 1 " cinnamon stick; 1 star anise; 3-4 whole dry chillies; 1 mace; 1 very small piece of nutmeg; 1/2 tsp. cumin seeds; 1/2 tsp. shahjeera; 1 tsp. fennel seeds; 1 tbsp. coriander seeds; 1 tsp. peppercorns; Mutton Curry -; 500-600 gms. mutton with bones, cut into desired size; 1 tsp. turmeric powder; to taste salt; 2 tbsp. oil; 1 tbsp. ghee; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; 2 green chilies, chopped; handful coriander & mint leaves, chopped; Rice Preparation -; 1 & 1 /2 cups small grain rice (preferably jeerakasala variety), soaked for 30 minutes; 1 tsp. ghee; 1 " cinnamon,; 2 green cardamoms; 4 cloves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookpadindiaturns2 - This delicious Thalassery Mutton Biryani is also known by the name of Malabar Biryani. The name derives from a small city called Thalassery in the Malabar coast of kerala. The special aroma from this biryani basically comes from the special garam masala that is freshly ground.

A special variety of small grained rice is used for this biryani. The mutton and rice are cooked separately and then layered to be cooked in the dum style. It is relished with raita, sliced onion and lime wedges. This is a perfect one-pot party meal.

Bethica Das @kitchen_flavours

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Ingredients

Garam Masala -
3-4green cardamoms
5-6cloves
1" cinnamon stick
1star anise
3-4whole dry chillies
1mace
1very small piece of nutmeg
1/2 tsp.cumin seeds
1/2 tsp.shahjeera
1 tsp.fennel seeds
1 tbsp.coriander seeds
1 tsp.peppercorns
Mutton Curry -
500-600gms. mutton with bones, cut into desired size
1 tsp.turmeric powder
to tastesalt
2 tbsp.oil
1 tbsp.ghee
1onion, chopped
1 tbsp.ginger-garlic paste
1tomato, chopped
2green chilies, chopped
handfulcoriander & mint leaves, chopped
Rice Preparation -
1& 1 /2 cups small grain rice (preferably jeerakasala variety), soaked for 30 minutes
1 tsp.ghee
1" cinnamon,
2green cardamoms
4cloves
1-2bay leaves
1 tsp.cumin seeds
Garnish -
pinchsaffron soaked in 2 tbsp. milk
1 tbsp.lime juice
1 tbsp.ghee
2-3 tbsp.coriander & mint leaves, chopped
2 tbsp.fried onions
10-12fried cashews

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Steps

1

Dry roast all the ingredients for the garam masala for 1-2 minutes or till you get a nice aroma. Keep aside to cool down and then grind to a fine powder.
2

Marinate the mutton with 2 tbsp. of the prepared garam masala, turmeric powder and salt overnight or for 2-3 hours.
3

To prepare the rice - Heat 1 tsp. ghee and temper with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Saute for a few seconds & then add the drained rice. Stir fry for 2 minutes.
4

Add 2 cups water and 1/2 tsp. salt. Pressure cook for 2 whistles.
5

To prepare the mutton curry - Heat oil in a pan and fry the onions till light brown. Add the ginger-garlic paste and fry till the raw smell is gone. Add in the tomatoes and continue to fry till it is slightly mashed.
6

Add the marinated mutton, green chilies, coriander & mint leaves. Mix everything well. Cover and simmer till dry.
7

Add 1 cup water and cook, covered on a low flame till the mutton turns soft. Add more water if required. Alternatively you can pressure cook too.
8

Once the gravy is reduced and the mutton is cooked, spread the drained rice over it.
9

Garnish with the fried onions, coriander & mint leaves, saffron milk, lime juice, ghee and fried cashews.
10

Cover with a tight lid or with a foil. Keep it on a hot tawa / griddle and cook on a very low flame for 10-12 minutes. Switch off the flame and let it remain covered for 20-25 minutes.
11

Remove the foil and fluff it up with a fork. Serve with raita, sliced onions, fresh red / green chilies & lime wedges.