Mutton Biriyani In Malabar Style

by MiaVarghese
Mutton biriyani, a traditional favorite, is prepared using `Dhum` method
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
For garnishing:
Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
For garnishing:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the biriyani rice well and keep aside for draining.
  2. Chop the mutton into fairly big sized pieces. Wash well and drain. Keep this aside.
  3. Take a pan and pour oil. Heat the oil and fry 150g of sliced onion.
  4. Add ground ginger, garlic and green chillies. Saute for sometime.
  5. Add ground poppy seeds, coriander powder, turmeric powder and saute well.
  6. Add mutton pieces and fry for sometime.
  7. Add chopped tomatoes, curd, curry leaves, required salt and 1/4 cup water. Cover with a lid and cook in low flame.
  8. When the mutton pieces are half cooked, add chopped mint leaves and coriander leaves.
  9. Cook until the mutton is done and the gravy has acquired a thick consistency. Keep this aside.
  10. In another pan, pour ghee and fry the finely sliced onion for garnishing, cashew nuts and raisins. Keep this aside.
  11. Into the same pan, splutter cloves, cinnamon and cardamom.
  12. Add sliced onion which comes under rice preparation, and saute well.
  13. Add the drained biriyani rice and fry for 5 minutes. To this, add lime juice, hot water and required salt.
  14. Cover with a lid and cook until rice becomes soft and water has evaporated. Stir occasionally and remove from fire.
  15. Take a deep vessel and put one layer of mutton masala. Sprinkle some garam masala .
  16. Follow up with a layer of cooked rice, some garam masala, some fried onions, cashew nuts and raisins.
  17. Finish one more layer on top in the prescribed manner.
  18. Cover the vessel with a lid and cook for 15 minutes in a hot oven. You can also cook on gas stove with hot coals on top.
  19. Mutton biriyani in malabar style is ready and serve with mint chutney, pickle and pappad.
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