Thalassery Mutton Biryani – True Celebration Biryani.

My recipe for Thalassery Chicken Biryani, may be familiar with many of the Malabar biryani lovers out there. It was copied enough times on so many platforms that I stopped counting. As frustrating as it is, the fact remains that the recipe is a RAS ORIGINAL and reserves copyright.

Mutton must be prepared slightly differently due to the delicate nature of this meat. Here, is an authentic recipe for how Thalassery Mutton Biryani is prepared. It is how they prepare it for pre-wedding celebrations in the in the Kannur traditional style. Usually prepared in a large brass vessel on woodfire outside the house, it is often found as the meal on the eve of the wedding or on the wedding day itself. Of course, for the actual wedding day, caterers take over the larger affair.

Thalaserry, a Coastal Town in the Malabar region of Kerala is home to the origination of many a mouth-watering delicacy. The people love their food and love to serve even more.  Thalassery Biriyani is one of my favourites (and I have tested a LOT of Biriyanis).

This Biriyani is made traditionally with shorter grain rice known as ‘Kaima‘. The delicious scent offered by this variety of rice might be one of the key factors. When I can’t find ‘Kaima’ Rice also known as ‘Jeerakasala’ Rice, however, good quality basmati can be used with the same great taste.

I have really come to love the ‘Rose brand’ Kaima rice for my Biryanis these days.

Unlike some Biriyani Rice preparations, the rice for Thalassery Biriyani is not cooked in excessive water and drained when 75 % cooked. It is cooked with ghee and spices with a specific amount of water until it is cooked but not overcooked. Then this rice is layered in the’DUM’ – Sealed method of cooking that allows no steam to escape during the cooking process.

Green Chillies is also an essential ingredient to this Biriyani. We don’t use chilli powder as such.. However, the number of green chillies can be reduced to suit your taste. Try out different varieties of green chillies to give the dish some notable difference each time.

Another key ingredient is the fried crispy onions, that are crushed and added to the masala and during the layering process. This is known as ‘Bista’ and the flavours permeate throughout the meat and rice dish – such a pleasing taste.

Thalassery Mutton Biryani | Mutton Dum Biryani

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METHOD AT A GLANCE:

1. Marinate the mutton.
2. Par cook the mutton in large pot.
3. Cook the rice with ghee and spice till 80% cooked.
4. Layer the rice with mutton.
5. Cook in the sealed steam method( dum ).

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

The Video of this recipe is currently available only in the Malayalam language. Click to watch the Malayalam Video.

EAT AND TELL!!!

Let us know if you tried –  Thalassery Mutton Biryani | Mutton Dum Biryani
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