Easy Malabar Mutton Biryani

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The simplest version of Malabar style Mutton biryani with yummy results.

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♦Prep time:25min ♦Cook time:45min ♦Servings10

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients: For Mutton Masala

Mutton, medium sized pieces with some bone		1 kg
Red onions		5 medium
Garlic		8 large cloves
Ginger		1 thumb size
Small-hot Green chilies		8-10
Tomatoes		1 large
Turmeric powder		1 tsp
Black pepper powder		1 tsp
Nadan garam masala (see notes)		1 tsp
Thick yogurt		2 Tbsp
Fresh Mint and Coriander leaves		A handful each
Sunflower oil		1/2 cup
Fennel seeds		1/2 tsp
Salt (to taste)		1-1 1/2 tsp

For the Rice:

Kaima / Jeerakasala Rice		4 cups
Water		8 1/2 cups
Green cardamom (Elekka)		6
Cloves (Grampoo)		6
Mace (Javaitri)		2 pinches
Cinnamon		2 sticks
Salt		3 1/2 tsp
Ghee (RKG)		4 Tbsp
Lime juice		1 Tbsp
Kneaded dough (made by mixing plain wheat flour and water into a firm dough- for the Dum)		1 1/2 cups

Method:

1. Prep: Wash and rinse rice thoroughly till water runs clear. Soak 30 minutes. Drain using a colander and set aside, to drain off completely.
2. Cut the mutton into medium-sized pieces, rinse well and keep drained.
3. Slice onions(5Nos) and tomatoes(1Nos) thinly.
4. 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.
5. Frying of Onions and Cashew: Heat sunflower oil(1/2cup) in a wok for frying the onions.
6. 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 side also.
7. Making Mutton Masala: Heat a pressure cooker. Strain the oil from frying the onions and add to the pressure cooker.
8. Add the fennel seeds(1/2tsp) and allow them to sizzle.
9. Next, add the remaining half of the sliced onions. Saute till just changing color and just starting to become golden.
10. Add the prepared ginger-garlic-green chilli paste and the sliced tomatoes together.
11. Saute well till the raw smell of ginger and garlic is gone, and the tomatoes are cooked down to a pulp.
12. Now, add black pepper powder(1tsp) and turmeric powder(1tsp).
13. Stir well and add the fresh mint(1handful)and coriander leaves(1handful) and cook briefly till leaves are wilted.
14. Add garam masala(1tsp) and thick yogurt(2Tbsp). Stir briskly to prevent the yogurt from getting curdled.
15. Now add the drained mutton pieces. Reduce heat and toss the mutton well in the masala, to coat well.
16. Add salt to taste(1-1 1/4 tsp). Toss again and add water(1 cup/240mls).
17. Add 1 Tbsp of the crispy fried onions. Close the cooker and cook till 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.
18. 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).
19. Add salt(3 1/2 tsp), RKG Ghee(4Tbsp), and lime juice(1Tbsp) – to make the rice brighter in color.
20. As soon as the water comes to a boil, add the drained rice. Stir once and bring the water back to a simmer again.
21. Cover with a tight-fitting lid, lower heat to a minimum, and cook for about 10 minutes, till water runs dry and rice is cooked.
22. 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 over mixing. 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.
23. 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.
24. For the Dum: Grease the bottom and sides of a large pot ( large enough to fit the mutton and rice) very lightly with ghee.
25. 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.
26. Sprinkle some chopped coriander and some of the garam masala on top optional.
27. Mold 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 dough does not seal the thin gap between the pot and lid.
28. Place an old thick tawa/pan on the burner on high and preheat it till it gets very hot.
29. Place the pot over the Tawa, reduce to on 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.
30. Allow to rest for 20 minutes and later cut open through the hardened dough and open the lid.
31. To serve: Fluff up the rice on top without touching the mutton masala. Remove some of the top layers of rice to another platter.
32. Next, toss gently – the remaining rice layer with the mutton masala, till incorporated.
33. 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 desired proportions.
34. Garnish with some fried onion and cashew nuts.
35. Serve with salad and pickle. Enjoy!

 

Easy Malabar Mutton Biryani

 

Notes:

• 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 mutton till tender before the dum process.

Key Ingredients: Mutton, Rice, Onion, Garlic, Ginger, Green Chili, Tomatoes, Yoghurt,  Mint, Coriander, Ghee, Oil, Cashewnuts, Lime, Spices, Salt.

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