MALABAR MUTTON BIRIYANI
Ingredients:
For Rice:
Basmati rice-2 cups
Ghee - as required
Cinnamon - 2" piece
Cloves - 4
Cardamom - 4
Bay leaf- 1
Boiling hot water- 4 cups
Salt - to taste
For Mutton Masala:
Ginger- 2" piece
Garlic - 6 large cloves
Green chilies - 7 to 10(according to taste- See notes)
Mutton,cleaned and cut into medium pieces - 500 gms
Garam masala- 1/2 tsp+1/2 tsp
Turmeric powder - 1/4 tsp+1/4tsp
Black pepper powder- 1/2 tsp+ 1/2 tsp
Lemon juice - 1 tsp
Onion,sliced - 2.5 cups(5 medium)
Tomato,diced- 3/4 cup(1 large)
Fennel powder - 1/2 tsp
Yogurt - 2 tbsp
Curry leaves - 2 sprigs
Coriander leaves,chopped - 2 tbsp
Mint leaves,chopped - 1 tbsp
Salt- to taste
Oil/ghee- as required
For Layering/garnishing:
Onion,sliced- 1/2 cup( one medium)
cashew nuts - 2 tbsp
Raisins - 2 tbsp
Ghee - as required
Mint leaves,chopped - 1 tbsp
Coriander leaves - 2 tbsp
Garam masala- 1/8 tsp
Ghee - 1 to 2 tsp
Saffron (mixed with warm water )- 1 pinch(optional)
How to prepare:
To Prepare Rice:
Wash the rice until water runs clear.Soak rice in plenty of
water for about 20 minutes.Heat ghee in a pan.Add cinnamon,cloves cardamom and bay
leaves.Saute until fragrant.Add the drained rice and fry for about 2 to 3 minutes
,stirring continuously.Pour the boiling hot water and add salt to taste.Cover and
cook until it is 90 % done and water is completely absorbed.Fluff it up using a
fork and keep aside until required.
To Prepare Mutton Masala:
Combine together ginger,garlic and green chilies in a
blender and grind to form a coarse paste.
In a bowl combine together 1 tsp of the prepared
ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp
turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to
taste.Keep aside for about 20 minutes.Heat oil in a pan and the onion and saute until it turns
pale.Next add the remaining ginger,garlic and green chili paste.Saute until
onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to
avoid sticking/burning.)
Once onion turns golden brown ,add the cubed tomato and cook
until it turns mushy.
Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric
powder and 1/2 tsp black pepper powder.Mix well until combined.Add the
marinated mutton, yogurt and salt to taste, stir to combine.
Add curry leaves , cover and cook for about 40 to 50 minutes
or until the mutton is tender.( Check in between and give it a stir to avoid
burning.)
Finally add coriander and mint leaves.Mix well and switch
off the stove.
For layering/garnishing:
Heat ghee in a pan and fry sliced onion,cashew nuts and
raisins( for layering/garnishing) separately until it turns golden brown.Keep
aside.
For layering ,take a heavy bottomed pan and add half of the
prepared mutton masala.Add half of the rice over the masala.Sprinkle half of
the fried onion,cashew nuts,raisins,coriander leaves,mint leaves one pinch of garam masala and few drops of
ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)
Add the remaining mutton masala followed by the remaining
rice.
Sprinkle the remaining fried onion,cashew
nuts,raisins,coriander leaves,mint leaves
one pinch of garam masala and few drops of ghee.(drizzle saffron water
on top if desired)
Cover with a tight-fitting lid .Heat a heavy bottomed
pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest
and cook for about 20 minutes.(Alternately you can bake the biriyani in a
preheated oven @ 180 Deg C for about 20
to 25 minutes.).Serve with raitha ,pickle and pappadom.
Please note the below
For best results use home made garam masala
Adjust the number of green chilies according to your taste.I used about 15 to 18
green chilies as it was the less spicy variety.If you are using the spicy
variety use 7 to 10 or according to your taste.
