Mutton Biryani (Kerala Style)
Ingredients
To Pressure Cook the Mutton
Mutton – ½ kg (bone-in, cleaned)
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Coriander powder – 1½ tsp
Fennel seed powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Water – ½ cup
For the Masala
Onion – 4 large (thinly sliced)
Garlic – 12 cloves
Ginger – 1 medium piece
Green chillies – 5
Tomato – 2 medium (chopped)
Coriander powder – 1½ tsp
Garam masala – ½ tsp
Fennel seed powder – ½ tsp
Curd – 2 tsp
Mint leaves – ½ handful (chopped)
Coriander leaves – a handful (chopped)
Lemon juice – from ½ lemon
Pepper powder – ½ tsp
Ghee – 1 tbsp
Sunflower oil – 2 tbsp
Salt – as required
For the Rice
Basmati rice – 2 cups
Ghee – 1 tbsp
Cardamom – 2
Cloves – 4
Cinnamon – 1 small stick
Bay leaf – 1
Salt – to taste
For Garnishing & Layering
Fried onions – ½ cup
Fried cashews – 2 tbsp
Fried raisins – 1 tbsp
Ghee – 1 tbsp
Saffron – a few strands soaked in 2 tbsp warm milk (optional)
Method
Cook the Mutton
In a pressure cooker, add cleaned mutton along with turmeric, red chilli powder, coriander powder, fennel powder, garam masala, salt, and water.
Mix well and pressure cook for 3–4 whistles or until the mutton is tender. Set aside.
Fry Garnishes
Heat ghee and oil in a pan. Fry raisins and cashews until golden; remove and set aside.
Fry ½ cup sliced onions until golden brown. Drain and set aside for layering.
Prepare Masala
In a grinder, crush garlic, ginger, and green chillies.
In the same pan with oil, add the crushed mixture and sauté on low flame until golden.
Add sliced onions and sauté on medium flame until they light brown.
Add turmeric, red chilli, coriander, fennel powder, and garam masala. Sauté until raw smell disappears.
Add chopped tomatoes and cook until soft.
Add cooked mutton with its stock. Mix well and simmer until water reduces.
Stir in curd, lemon juice, mint, coriander leaves, and adjust salt if needed.
Add pepper powder. Cook till thick. Finally, mix in 1 tsp ghee, fried cashews, and raisins. Keep aside.
Cook the Rice
Wash and soak basmati rice for 20 minutes. Drain.
In a large pot, boil water with salt, ghee, cardamom, cloves, cinnamon, and bay leaf.
Add rice and cook till 90% done. Drain and fluff gently. Remove whole spices if desired.
Layer the Biryani
In a thick-bottomed pot, spread half the mutton masala.
Add a layer of cooked rice. Sprinkle mint, coriander, fried onions, cashews, and raisins.
Repeat with remaining mutton and rice.
Top with fried onions, saffron milk (optional), and drizzle 1 tbsp ghee.
Dum Cooking
Cover tightly (seal with dough if preferred).
Place the pot over a hot tawa and cook on low heat for 20–25 minutes.
Turn off the flame. (The biriyani becomes even more flavourful after 2 hours of resting time).
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