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Sunday, January 1, 2012

Mutton Biryani (Thalassery Style)

Here's a different style of preparing biryani that is native to my home town Thalaserry in Kerala. Cooked this for my family on new year's eve. I'm sure you will like the simplicity of this recipe.

Mutton - 1 kg
Tomato - 6 medium sized (sliced)
Ginger paste - 25 gms
Garlic paste - 25 gms
Green chilly - 25 gms ground
Mint leaves - 1 cup
Coriander leaves - 1 cup
Garam masala - 1 tbsp
Lemon - 2
Salt to taste

Basmati rice - 3 cups (Thalaserry Biryani uses short rice called "kayama". But I've used basmati here)
Water - 5 ¼ cups
Cinnamon - 1 inch x 2
Cardamon - 3
Cloves - 4
Ghee - 130 gms luke warm
Salt to taste

Garnish & flavouring-
Rose water - 1 tsp in 2 tsp water
Raisins (kishmish) - 50 gms
Cashew-nuts - 50 gms
Saffron - Two pinch soaked in ½ cup warm milk

Fried onion-
Onion - 6 medium sized (finely sliced)

Atta Seal-
Atta dough to seal the biryani vessel

Heat some oil in a kadhai and deep fry the finely sliced onions. Fry the onions till golden brown and crisp, be careful not to turn them into black mass else it will spoil the entire biryani.

Heat a pressure cooker, add tomatoes. Cook the tomatoes till they are nicely cooked and you get a pulpy texture. In case the tomato pulp becomes too dry, add may be 1/8 cup of water. To this, add ginger paste, garlic paste and ground green chilly. Stir nicely and cook for around 3 minutes or till the raw flavour of ginger, garlic is completely gone. Now add mutton, add salt to taste, mix thoroughly. Add ¾ of the mint leaves. Put the lid on the cooker and pressure cook till 2 whistles. I haven't added any water since mutton would anyways give away water in the cooker. But in case you feel you can add, may be around ¼ cup of water. Once done open the lid, keep the flame to medium, add ¾ of the fried onion, mix and leave for 2 minutes. Now add garam masala, lemon juice (2 lemons), ¾ of the coriander leaves. Mix thoroughly and cook for another 2 minutes. Take it off the heat.

Heat a big vessel, add water, cinnamon, cardamon, cloves and bring it to a boil. Now add ghee and salt. Add rice, bring to a boil. Once the rice starts boiling, lower the flame and cover the vessel. Keep stirring in between, make sure you don't mash the rice. Once the water evaporates, switch off the heat. Separate the rice with the help of a fork.

Take a large biryani vessel (thick bottom), empty the cooker into this. Level the mutton mixture, add the remaining mint and coriander leaves. Add half of the cooked rice. Sprinkle rose water. Top it with kishmish and cashew-nuts. Add rest of the rice, spread the balance fried onions on top of this. Sprinkle the saffron milk. Seal rim of the vessel with the atta dough and cover the lid. Put on the heat, cook on high flame for 5 minutes and then 10 minutes on low flame.

The fragrance of rose water and ghee is definitely a crowd puller. Enjoy the mouth watering biryani with onion raita. Please do leave in your comments and tell me how the recipe turned out for you.


Anonymous said...

we tried with vegetables instead of mutton and did not use rose water and saffron (not immediately available @ home) and used brown rice instead. The taste was good.

- R Sharada

Anup Raghavan said...

Thanks Sharada. I'll be posting recipe for Vegetable Biryani soon. Hope you'll come back to try that as well.

Anonymous said...

Prepared mutton biryani with inputs from this post. It was awesome...


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