The simplest version of Malabar-style Mutton biryani with yummy results.
Easy Malabar Mutton Biryani
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♦Prep time:25min ♦Cook time:45min ♦Yield:10Servings.
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Easy Malabar Mutton Biryani
Description
This Easy Malabar Mutton Biryani is a streamlined, "homely" take on the classic North Kerala feast dish, designed to deliver authentic Thalassery flavors without the complexity of traditional methods. It features tender pieces of mutton slow-cooked in a pressure cooker with a fragrant green-chili and ginger-garlic masala, paired with aromatic short-grain Kaima (Jeerakasala) rice. It is a foolproof recipe for anyone wanting the rich, spiced heritage of Malabar cuisine in a fraction of the time
Ingredients:
For Mutton Masala:
For Rice
Instructions
Video
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Prep: Wash and rinse rice thoroughly till the water runs clear. Soak 30 minutes. Drain using a colander and set aside to drain off completely.
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Cut the mutton into medium-sized pieces, rinse well and keep drained.
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Slice onions(5Nos) and tomatoes(1Nos) thinly.
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Add ginger(thumb size), garlic(8cloves) and green chillies(8-10) to a small grinder jar. Add just a little amount of water to assist in grinding. Grind to a smooth paste.
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Frying of Onions and Cashew: Heat sunflower oil(1/2cup) in a wok for frying the onions.
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Take half of the sliced onions only and fry till golden and crisp. Remove to a shallow strainer placed over kitchen paper. In the same oil, fry Cashew nuts till golden and set aside also.
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Making Mutton Masala: Heat a pressure cooker. Strain the oil from frying the onions and add it to the pressure cooker.
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Add the fennel seeds(1/2tsp) and allow them to sizzle.
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Next, add the remaining half of the sliced onions. Sauté till just changing colour and just starting to become golden.
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Add the prepared ginger-garlic-green chilli paste and the sliced tomatoes together.
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Sauté well till the raw smell of ginger and garlic is gone, and the tomatoes are cooked down to a pulp.
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Now, add black pepper powder(1tsp) and turmeric powder(1tsp).
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Stir well and add the fresh mint(1handful)and coriander leaves(1handful) and cook briefly till leaves are wilted.
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Add garam masala(1tsp) and thick yoghurt (2Tbsp). Stir briskly to prevent the yoghurt from getting curdled.
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Now add the drained mutton pieces. Reduce the heat and toss the mutton well in the masala to coat well.
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Add salt to taste(1-1 1/4 tsp). Toss again and add water(1 cup/240mls).
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Add 1 Tbsp of the crispy fried onions. Close the cooker and cook till the mutton is tender-cooked. It took my Mutton 8-10 steams to be tender. This may vary according to the quality of mutton, so cook accordingly.
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Cook Rice: Meanwhile, add water(8 1/2 cups) to a pot for cooking rice. Add spices ; cardamom(6), cloves(6), mace(2pinches),cinnamon(2sticks).
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Add salt(3 1/2 tsp), RKG Ghee(4Tbsp), and lime juice(1Tbsp) - to make the rice brighter in colour.
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As soon as the water comes to a boil, add the drained rice. Stir once and bring the water back to a simmer again.
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Cover with a tight-fitting lid, lower the heat to a minimum, and cook for about 10 minutes, till the water runs dry and the rice is cooked.
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As soon as cooked, you can remove the spices that have come to the top and fluff up the rice from the bottom of the pot, without overmixing. Allow excess steam to escape to prevent the rice from getting overcooked in residual steam. You can keep the pot under a ceiling fan, also, to help remove steam quickly.
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Open the pressure cooker and check that the mutton is cooked tender. Simmer to reduce the gravy to a thickened consistency, but not too dry. You can add a little more black pepper powder now, to taste.
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For the Dum: Grease the bottom and sides of a large pot ( large enough to fit the mutton and rice) very lightly with ghee.
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Add the mutton masala first. Add the fluffed-up rice over the masala, making sure the rice is thoroughly fluffed up, breaking any lumps as you add each layer. Gently press/pat the surface of the rice layer.
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Sprinkle some chopped coriander and some of the garam masala on top, optional.
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Mould the kneaded wheat flour dough into a thick rope. Press all around the rim of the pot and quickly press down with the lid to seal. Make sure there are no gaps where the dough does not seal the thin gap between the pot and lid.
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Place an old thick tawa/pan on the burner on high and preheat it till it gets very hot.
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Place the pot over the Tawa, reduce to a low flame and cook on this indirect heat for 10 minutes. Do not risk burning the masala on the bottom. 10 minutes should be enough.
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Allow to rest for 20 minutes, and later cut open through the hardened dough and open the lid.
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To serve: Fluff up the rice on top without touching the mutton masala. Remove some of the top layers of rice to another platter.
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Next, toss gently - the remaining rice layer with the mutton masala, till incorporated.
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Then, to serve, add enough of the mutton masala rice, with the lighter colored rice, together for each plate, to get a good balance of colored and white rice. For each plate, serve with masala and rice to the desired proportions.
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Garnish with some fried onion and cashew nuts.
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Serve with salad and pickle. Enjoy!
Note
- Nadan Garam Masala is used in this recipe. Recipe here.
- Use fresh goat meat for this recipe with some bone.
- Mint and coriander leaves must be extremely fresh, as well as all other ingredients.
- Cook the mutton till tender before the dum process.
- Key Ingredients: Mutton, Rice, Onion, Garlic, Ginger, Green Chilli, Tomatoes, Yoghurt, Mint, Coriander, Ghee, Oil, Cashewnuts, Lime, Spices, Salt.
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