Thalassery Mutton Biryani / Malabar Mutton Biryani

Thalassery Mutton Biryani / Malabar Mutton Biryani


This is our take on the famous Thalassery/Kannur style mutton biryani. It is an exotic dish prepared during special events in north Kerala. It is a simplified version to fit with our fast life style now but has the taste is not lost. Preparation time is about 1.5 to 2 Hours and this will serve 4.

INGREDIENTS 

• 1 lb(about 500 gms) Mutton Cut into large pieces
• 1/2 tsp Chili Powder 
• 1/2 tasp Turmeric Powder 
• 1 tbsp Yogurt
• Gharam Masala - As required
• 1 tbsp of chopped Ginger 
• 1 tbsp of chopped Green Chili
•  1 tbsp of chopped Garlic 
• One medium sized Onion, sliced
• One small Tomato, sliced
• water - 1/4 cup(for cooking mutton)
• salt - according to taste
• Biriyani  Rice - 2 cups (Use Jeerasala/Jerrasambarice if available else go for basmati rice)
• Onion 1 small- sliced thinly for frying
• Raisins and Cashews(Optional)
• 4 cups Water 
• 1 tbsp of Ghee(Clarified butter)
• 1 tbsp of Vegetable oil 
• Pudina(Mint) and coriander leaves -thinly chopped

Directions



Cooking the mutton
 Wash mutton and add chili powder, turmeric powder, 1/2 tsp gharam masala(try using whole masala like cloves, cinnamon, star anise, basil leaves instead, for best taste). Coarse grind Green chili, garlic and ginger and add to mutton. Marinate the mutton pieces with yogurt  and keep aside for 15 minutes.  Cook the mutton with onion and tomato for about 15 minutes(3-4 whistles) Take the mutton pieces from the pressure cooker and lightly fry it on a hot wok on the sides.

Cooking the rice
    Heat up the 4 cups of water near boil. Wash the Biryani/Basmati rice with water and drain it. In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it on medium. Fry the onion slices over low heat until golden brown and keep it aside. Fry Cashew and raisins and keep it aside. Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the enough warm water. Add salt and some gharam masala or whole spices. Cook the rice at high heat till the water starts boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, cook at low heat and check the rice when you see the steam coming out of the rice almost stops, do not open the lid too often)

Assembling  the biryani

   Fry the Mutton in a Non stick Pan for 3 minutes with 1 tsp of oil , enough to turn the color on sides and dry it. In a baking pan add 1/2 of the cooked rice as a layer and then add the mutton pieces and spread half of the pudina and coriander leaves and the fried onions,cashew and raisins. Spread the remaining rice and spread some Gharam masala on top of the rice and cover with aluminium foil and bake it at 300 degree F for 20- minutes. Garnish with remaining Pudina and Coriander leaves, fried onions , cashew and raisins. Serve with raitha and papad. Traditionally the baking step was done by keeping burning coal on top of the biryani after covering with a tight fitting heat resistant lid.